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Technical information Food refrigeration and freezing
1 Energy Labelling 9189
2 Refrigerating equipment 10287
3 Comparison Between Fresh And Frozen Product Transport 8915
4 Transport And Storage 8783
5 Atmospheric freeze drying 12046
6 Lipid oxidation 12738
7 Protein Denaturation 14477
8 Enzymatic Reactions 12225
9 Chemical Changes Produced By Freezing And Frozen Storage 9719
10 Refreezing Of Freeze-Chilled Products 15026
11 Tempering Of Freeze-Chilled Products 9468
12 Freeze-Chill Technology 9713
13 Static Freezing 11315
14 Dynamic Freezing 11585
15 Functional Additives (Stabilisers, Emulsifiers) 13582
16 Sweeteners 9000
17 Milk solids-not-fat 31356
18 Fat 9912
19 Frozen Desserts 10630
20 Freezing Of Partially Fermented Dough 11483
21 Cryogenic fluids 13861
22 High-Pressure Freezing And Thawing 12437
23 Micro-organisms associated with dairy products 12829
24 Micro-organisms associated with vegetables and fruits 13954
25 Vegetables And Fruits. Nutritional Aspects 8644
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 21991
27 Micro-Organisms Associated With Meat, Poultry And Fish 11340
28 Nutritional Aspects 10083
29 Freezing is a food 10637
30 Thawing Of Frozen Foods 12868
 
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