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Technical information Food refrigeration and freezing
1 Energy Labelling 9404
2 Refrigerating equipment 10516
3 Comparison Between Fresh And Frozen Product Transport 9105
4 Transport And Storage 8979
5 Atmospheric freeze drying 12291
6 Lipid oxidation 13013
7 Protein Denaturation 14737
8 Enzymatic Reactions 12489
9 Chemical Changes Produced By Freezing And Frozen Storage 10009
10 Refreezing Of Freeze-Chilled Products 15271
11 Tempering Of Freeze-Chilled Products 9688
12 Freeze-Chill Technology 9921
13 Static Freezing 11590
14 Dynamic Freezing 11818
15 Functional Additives (Stabilisers, Emulsifiers) 13907
16 Sweeteners 9201
17 Milk solids-not-fat 31916
18 Fat 10091
19 Frozen Desserts 10838
20 Freezing Of Partially Fermented Dough 11696
21 Cryogenic fluids 14113
22 High-Pressure Freezing And Thawing 12765
23 Micro-organisms associated with dairy products 13065
24 Micro-organisms associated with vegetables and fruits 14198
25 Vegetables And Fruits. Nutritional Aspects 8847
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 22402
27 Micro-Organisms Associated With Meat, Poultry And Fish 11529
28 Nutritional Aspects 10276
29 Freezing is a food 10839
30 Thawing Of Frozen Foods 13155
 
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