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Technical information Food refrigeration and freezing
1 Energy Labelling 4068
2 Refrigerating equipment 4645
3 Comparison Between Fresh And Frozen Product Transport 4048
4 Transport And Storage 3837
5 Atmospheric freeze drying 5342
6 Lipid oxidation 5740
7 Protein Denaturation 6551
8 Enzymatic Reactions 5210
9 Chemical Changes Produced By Freezing And Frozen Storage 4418
10 Refreezing Of Freeze-Chilled Products 6694
11 Tempering Of Freeze-Chilled Products 4342
12 Freeze-Chill Technology 4291
13 Static Freezing 4670
14 Dynamic Freezing 4990
15 Functional Additives (Stabilisers, Emulsifiers) 6383
16 Sweeteners 3944
17 Milk solids-not-fat 13859
18 Fat 4481
19 Frozen Desserts 4561
20 Freezing Of Partially Fermented Dough 5282
21 Cryogenic fluids 5916
22 High-Pressure Freezing And Thawing 5440
23 Micro-organisms associated with dairy products 6161
24 Micro-organisms associated with vegetables and fruits 5943
25 Vegetables And Fruits. Nutritional Aspects 3816
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 10676
27 Micro-Organisms Associated With Meat, Poultry And Fish 5393
28 Nutritional Aspects 4845
29 Freezing is a food 4962
30 Thawing Of Frozen Foods 5223
 
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