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Technical information Food refrigeration and freezing
1 Energy Labelling 2319
2 Refrigerating equipment 2488
3 Comparison Between Fresh And Frozen Product Transport 2200
4 Transport And Storage 2168
5 Atmospheric freeze drying 2880
6 Lipid oxidation 3409
7 Protein Denaturation 3454
8 Enzymatic Reactions 2864
9 Chemical Changes Produced By Freezing And Frozen Storage 2571
10 Refreezing Of Freeze-Chilled Products 3785
11 Tempering Of Freeze-Chilled Products 2493
12 Freeze-Chill Technology 2351
13 Static Freezing 2609
14 Dynamic Freezing 2607
15 Functional Additives (Stabilisers, Emulsifiers) 3597
16 Sweeteners 2118
17 Milk solids-not-fat 7752
18 Fat 2634
19 Frozen Desserts 2427
20 Freezing Of Partially Fermented Dough 2965
21 Cryogenic fluids 2903
22 High-Pressure Freezing And Thawing 3216
23 Micro-organisms associated with dairy products 3348
24 Micro-organisms associated with vegetables and fruits 2977
25 Vegetables And Fruits. Nutritional Aspects 2186
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 6412
27 Micro-Organisms Associated With Meat, Poultry And Fish 3159
28 Nutritional Aspects 2697
29 Freezing is a food 2514
30 Thawing Of Frozen Foods 3016
 
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