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Technical information Food refrigeration and freezing
1 Energy Labelling 4736
2 Refrigerating equipment 5356
3 Comparison Between Fresh And Frozen Product Transport 4692
4 Transport And Storage 4464
5 Atmospheric freeze drying 6266
6 Lipid oxidation 6693
7 Protein Denaturation 7763
8 Enzymatic Reactions 6110
9 Chemical Changes Produced By Freezing And Frozen Storage 5080
10 Refreezing Of Freeze-Chilled Products 7819
11 Tempering Of Freeze-Chilled Products 5011
12 Freeze-Chill Technology 4981
13 Static Freezing 5472
14 Dynamic Freezing 5855
15 Functional Additives (Stabilisers, Emulsifiers) 7378
16 Sweeteners 4606
17 Milk solids-not-fat 16702
18 Fat 5122
19 Frozen Desserts 5353
20 Freezing Of Partially Fermented Dough 6107
21 Cryogenic fluids 7246
22 High-Pressure Freezing And Thawing 6341
23 Micro-organisms associated with dairy products 7124
24 Micro-organisms associated with vegetables and fruits 7307
25 Vegetables And Fruits. Nutritional Aspects 4431
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 12173
27 Micro-Organisms Associated With Meat, Poultry And Fish 6203
28 Nutritional Aspects 5572
29 Freezing is a food 5758
30 Thawing Of Frozen Foods 6204
 
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