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Technical information Food refrigeration and freezing
1 Energy Labelling 9214
2 Refrigerating equipment 10313
3 Comparison Between Fresh And Frozen Product Transport 8929
4 Transport And Storage 8805
5 Atmospheric freeze drying 12069
6 Lipid oxidation 12783
7 Protein Denaturation 14507
8 Enzymatic Reactions 12266
9 Chemical Changes Produced By Freezing And Frozen Storage 9759
10 Refreezing Of Freeze-Chilled Products 15050
11 Tempering Of Freeze-Chilled Products 9501
12 Freeze-Chill Technology 9737
13 Static Freezing 11354
14 Dynamic Freezing 11613
15 Functional Additives (Stabilisers, Emulsifiers) 13645
16 Sweeteners 9024
17 Milk solids-not-fat 31437
18 Fat 9940
19 Frozen Desserts 10658
20 Freezing Of Partially Fermented Dough 11523
21 Cryogenic fluids 13895
22 High-Pressure Freezing And Thawing 12480
23 Micro-organisms associated with dairy products 12859
24 Micro-organisms associated with vegetables and fruits 13993
25 Vegetables And Fruits. Nutritional Aspects 8667
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 22049
27 Micro-Organisms Associated With Meat, Poultry And Fish 11365
28 Nutritional Aspects 10115
29 Freezing is a food 10663
30 Thawing Of Frozen Foods 12908
 
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