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Technical information Food refrigeration and freezing
1 Energy Labelling 2041
2 Refrigerating equipment 2226
3 Comparison Between Fresh And Frozen Product Transport 1963
4 Transport And Storage 1924
5 Atmospheric freeze drying 2554
6 Lipid oxidation 3073
7 Protein Denaturation 3017
8 Enzymatic Reactions 2532
9 Chemical Changes Produced By Freezing And Frozen Storage 2328
10 Refreezing Of Freeze-Chilled Products 3451
11 Tempering Of Freeze-Chilled Products 2208
12 Freeze-Chill Technology 2087
13 Static Freezing 2300
14 Dynamic Freezing 2329
15 Functional Additives (Stabilisers, Emulsifiers) 3228
16 Sweeteners 1850
17 Milk solids-not-fat 6761
18 Fat 2323
19 Frozen Desserts 2103
20 Freezing Of Partially Fermented Dough 2673
21 Cryogenic fluids 2531
22 High-Pressure Freezing And Thawing 2902
23 Micro-organisms associated with dairy products 2998
24 Micro-organisms associated with vegetables and fruits 2682
25 Vegetables And Fruits. Nutritional Aspects 1926
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 5801
27 Micro-Organisms Associated With Meat, Poultry And Fish 2874
28 Nutritional Aspects 2427
29 Freezing is a food 2224
30 Thawing Of Frozen Foods 2779
 
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