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Technical information Food refrigeration and freezing
1 Energy Labelling 3739
2 Refrigerating equipment 4154
3 Comparison Between Fresh And Frozen Product Transport 3655
4 Transport And Storage 3468
5 Atmospheric freeze drying 4783
6 Lipid oxidation 5247
7 Protein Denaturation 5927
8 Enzymatic Reactions 4729
9 Chemical Changes Produced By Freezing And Frozen Storage 4050
10 Refreezing Of Freeze-Chilled Products 6072
11 Tempering Of Freeze-Chilled Products 3963
12 Freeze-Chill Technology 3910
13 Static Freezing 4221
14 Dynamic Freezing 4482
15 Functional Additives (Stabilisers, Emulsifiers) 5814
16 Sweeteners 3583
17 Milk solids-not-fat 12303
18 Fat 4104
19 Frozen Desserts 4119
20 Freezing Of Partially Fermented Dough 4787
21 Cryogenic fluids 5243
22 High-Pressure Freezing And Thawing 4961
23 Micro-organisms associated with dairy products 5614
24 Micro-organisms associated with vegetables and fruits 5198
25 Vegetables And Fruits. Nutritional Aspects 3446
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 9831
27 Micro-Organisms Associated With Meat, Poultry And Fish 4939
28 Nutritional Aspects 4421
29 Freezing is a food 4469
30 Thawing Of Frozen Foods 4753
 
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