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Technical information Food refrigeration and freezing
1 Energy Labelling 3918
2 Refrigerating equipment 4440
3 Comparison Between Fresh And Frozen Product Transport 3880
4 Transport And Storage 3666
5 Atmospheric freeze drying 5067
6 Lipid oxidation 5525
7 Protein Denaturation 6274
8 Enzymatic Reactions 4985
9 Chemical Changes Produced By Freezing And Frozen Storage 4252
10 Refreezing Of Freeze-Chilled Products 6413
11 Tempering Of Freeze-Chilled Products 4146
12 Freeze-Chill Technology 4110
13 Static Freezing 4460
14 Dynamic Freezing 4762
15 Functional Additives (Stabilisers, Emulsifiers) 6136
16 Sweeteners 3756
17 Milk solids-not-fat 13107
18 Fat 4315
19 Frozen Desserts 4375
20 Freezing Of Partially Fermented Dough 5063
21 Cryogenic fluids 5606
22 High-Pressure Freezing And Thawing 5221
23 Micro-organisms associated with dairy products 5901
24 Micro-organisms associated with vegetables and fruits 5630
25 Vegetables And Fruits. Nutritional Aspects 3645
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 10268
27 Micro-Organisms Associated With Meat, Poultry And Fish 5196
28 Nutritional Aspects 4653
29 Freezing is a food 4772
30 Thawing Of Frozen Foods 5014
 
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