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Technical information Food refrigeration and freezing
31 Effect of freezing rate on ice crystal structure 5330
32 Freezing curves 4030
33 Water-Binding Capacity (Or Water-Holding Ability) Of Foods 5656
34 Water In Foods 3427
35 Preparing Vegetables For Freezing 3246
36 Freezing Food Products 3190
37 Chilling Product Using Water 3306
38 Product Chilling 3301
39 Product Entering Conditions 3063
40 Conditions For Mixed Food Storage 3155
41 Humidity And Air Motion 3349
42 Environmental Requirements For Food Storage 3130
43 Refrigerated Storage 3628
44 Preservation Of Nonliving Food Products 3097
45 Preservation Of Living Food Products 2971
46 Control of Spoilaae Agents by Other Methods 3217
47 Bacteria 4029
48 Microorganisms 3278
49 Enzymes 3945
50 Deterioration and Spoilage of Food 3931
51 Nonrefrigeration Methods Of Food Preservation 3499
52 Post-storage operations 4349
53 Freeze-drying 4283
54 Contact freezing 17382
55 Quick freezing 5732
56 Freezing 7748
57 Pre-cooling 4817
58 Pre-storage treatment 4438
59 Food refrigeration and freezing 4601
 
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