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Technical information Food refrigeration and freezing
1 Energy Labelling 2188
2 Refrigerating equipment 2378
3 Comparison Between Fresh And Frozen Product Transport 2089
4 Transport And Storage 2065
5 Atmospheric freeze drying 2743
6 Lipid oxidation 3283
7 Protein Denaturation 3297
8 Enzymatic Reactions 2752
9 Chemical Changes Produced By Freezing And Frozen Storage 2490
10 Refreezing Of Freeze-Chilled Products 3660
11 Tempering Of Freeze-Chilled Products 2375
12 Freeze-Chill Technology 2231
13 Static Freezing 2492
14 Dynamic Freezing 2498
15 Functional Additives (Stabilisers, Emulsifiers) 3462
16 Sweeteners 2009
17 Milk solids-not-fat 7371
18 Fat 2507
19 Frozen Desserts 2309
20 Freezing Of Partially Fermented Dough 2857
21 Cryogenic fluids 2764
22 High-Pressure Freezing And Thawing 3106
23 Micro-organisms associated with dairy products 3220
24 Micro-organisms associated with vegetables and fruits 2850
25 Vegetables And Fruits. Nutritional Aspects 2085
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 6165
27 Micro-Organisms Associated With Meat, Poultry And Fish 3045
28 Nutritional Aspects 2586
29 Freezing is a food 2390
30 Thawing Of Frozen Foods 2941
 
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