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Technical information Food refrigeration and freezing
1 Energy Labelling 3473
2 Refrigerating equipment 3793
3 Comparison Between Fresh And Frozen Product Transport 3384
4 Transport And Storage 3208
5 Atmospheric freeze drying 4369
6 Lipid oxidation 4857
7 Protein Denaturation 5407
8 Enzymatic Reactions 4337
9 Chemical Changes Produced By Freezing And Frozen Storage 3733
10 Refreezing Of Freeze-Chilled Products 5580
11 Tempering Of Freeze-Chilled Products 3683
12 Freeze-Chill Technology 3610
13 Static Freezing 3909
14 Dynamic Freezing 4083
15 Functional Additives (Stabilisers, Emulsifiers) 5382
16 Sweeteners 3315
17 Milk solids-not-fat 11192
18 Fat 3812
19 Frozen Desserts 3783
20 Freezing Of Partially Fermented Dough 4398
21 Cryogenic fluids 4771
22 High-Pressure Freezing And Thawing 4577
23 Micro-organisms associated with dairy products 5178
24 Micro-organisms associated with vegetables and fruits 4686
25 Vegetables And Fruits. Nutritional Aspects 3171
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 9025
27 Micro-Organisms Associated With Meat, Poultry And Fish 4560
28 Nutritional Aspects 4074
29 Freezing is a food 4048
30 Thawing Of Frozen Foods 4313
 
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