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Technical information Food refrigeration and freezing
1 Energy Labelling 8316
2 Refrigerating equipment 9310
3 Comparison Between Fresh And Frozen Product Transport 8146
4 Transport And Storage 8001
5 Atmospheric freeze drying 10854
6 Lipid oxidation 11480
7 Protein Denaturation 13109
8 Enzymatic Reactions 11076
9 Chemical Changes Produced By Freezing And Frozen Storage 8727
10 Refreezing Of Freeze-Chilled Products 13755
11 Tempering Of Freeze-Chilled Products 8533
12 Freeze-Chill Technology 8830
13 Static Freezing 10142
14 Dynamic Freezing 10573
15 Functional Additives (Stabilisers, Emulsifiers) 12428
16 Sweeteners 8180
17 Milk solids-not-fat 28956
18 Fat 8791
19 Frozen Desserts 9534
20 Freezing Of Partially Fermented Dough 10518
21 Cryogenic fluids 12635
22 High-Pressure Freezing And Thawing 11227
23 Micro-organisms associated with dairy products 11836
24 Micro-organisms associated with vegetables and fruits 12855
25 Vegetables And Fruits. Nutritional Aspects 7843
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 20339
27 Micro-Organisms Associated With Meat, Poultry And Fish 10486
28 Nutritional Aspects 9174
29 Freezing is a food 9754
30 Thawing Of Frozen Foods 11566
 
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