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Technical information Food refrigeration and freezing
1 Energy Labelling 9718
2 Refrigerating equipment 10882
3 Comparison Between Fresh And Frozen Product Transport 9444
4 Transport And Storage 9296
5 Atmospheric freeze drying 12614
6 Lipid oxidation 13368
7 Protein Denaturation 15088
8 Enzymatic Reactions 12776
9 Chemical Changes Produced By Freezing And Frozen Storage 10346
10 Refreezing Of Freeze-Chilled Products 15626
11 Tempering Of Freeze-Chilled Products 9998
12 Freeze-Chill Technology 10247
13 Static Freezing 11930
14 Dynamic Freezing 12163
15 Functional Additives (Stabilisers, Emulsifiers) 14226
16 Sweeteners 9500
17 Milk solids-not-fat 32552
18 Fat 10399
19 Frozen Desserts 11132
20 Freezing Of Partially Fermented Dough 12000
21 Cryogenic fluids 14414
22 High-Pressure Freezing And Thawing 13190
23 Micro-organisms associated with dairy products 13364
24 Micro-organisms associated with vegetables and fruits 14492
25 Vegetables And Fruits. Nutritional Aspects 9143
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 22922
27 Micro-Organisms Associated With Meat, Poultry And Fish 11852
28 Nutritional Aspects 10615
29 Freezing is a food 11174
30 Thawing Of Frozen Foods 13499
 
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