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Technical information Food refrigeration and freezing
1 Energy Labelling 3233
2 Refrigerating equipment 3430
3 Comparison Between Fresh And Frozen Product Transport 3113
4 Transport And Storage 2980
5 Atmospheric freeze drying 3958
6 Lipid oxidation 4487
7 Protein Denaturation 4841
8 Enzymatic Reactions 3955
9 Chemical Changes Produced By Freezing And Frozen Storage 3410
10 Refreezing Of Freeze-Chilled Products 5024
11 Tempering Of Freeze-Chilled Products 3432
12 Freeze-Chill Technology 3295
13 Static Freezing 3633
14 Dynamic Freezing 3678
15 Functional Additives (Stabilisers, Emulsifiers) 4904
16 Sweeteners 3028
17 Milk solids-not-fat 10224
18 Fat 3538
19 Frozen Desserts 3469
20 Freezing Of Partially Fermented Dough 4035
21 Cryogenic fluids 4247
22 High-Pressure Freezing And Thawing 4236
23 Micro-organisms associated with dairy products 4699
24 Micro-organisms associated with vegetables and fruits 4205
25 Vegetables And Fruits. Nutritional Aspects 2946
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 8319
27 Micro-Organisms Associated With Meat, Poultry And Fish 4217
28 Nutritional Aspects 3708
29 Freezing is a food 3647
30 Thawing Of Frozen Foods 3900
 
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