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Technical information Food refrigeration and freezing
31 Effect of freezing rate on ice crystal structure 5665
32 Freezing curves 4300
33 Water-Binding Capacity (Or Water-Holding Ability) Of Foods 5985
34 Water In Foods 3664
35 Preparing Vegetables For Freezing 3458
36 Freezing Food Products 3402
37 Chilling Product Using Water 3527
38 Product Chilling 3519
39 Product Entering Conditions 3261
40 Conditions For Mixed Food Storage 3355
41 Humidity And Air Motion 3545
42 Environmental Requirements For Food Storage 3340
43 Refrigerated Storage 3875
44 Preservation Of Nonliving Food Products 3305
45 Preservation Of Living Food Products 3174
46 Control of Spoilaae Agents by Other Methods 3415
47 Bacteria 4308
48 Microorganisms 3498
49 Enzymes 4221
50 Deterioration and Spoilage of Food 4179
51 Nonrefrigeration Methods Of Food Preservation 3711
52 Post-storage operations 4556
53 Freeze-drying 4547
54 Contact freezing 18304
55 Quick freezing 6165
56 Freezing 8086
57 Pre-cooling 5055
58 Pre-storage treatment 4657
59 Food refrigeration and freezing 4802
 
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