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Technical information Food refrigeration and freezing
1 Energy Labelling 8837
2 Refrigerating equipment 9937
3 Comparison Between Fresh And Frozen Product Transport 8659
4 Transport And Storage 8525
5 Atmospheric freeze drying 11727
6 Lipid oxidation 12239
7 Protein Denaturation 13987
8 Enzymatic Reactions 11749
9 Chemical Changes Produced By Freezing And Frozen Storage 9377
10 Refreezing Of Freeze-Chilled Products 14631
11 Tempering Of Freeze-Chilled Products 9132
12 Freeze-Chill Technology 9413
13 Static Freezing 10872
14 Dynamic Freezing 11214
15 Functional Additives (Stabilisers, Emulsifiers) 13079
16 Sweeteners 8680
17 Milk solids-not-fat 30486
18 Fat 9492
19 Frozen Desserts 10210
20 Freezing Of Partially Fermented Dough 11155
21 Cryogenic fluids 13359
22 High-Pressure Freezing And Thawing 11989
23 Micro-organisms associated with dairy products 12454
24 Micro-organisms associated with vegetables and fruits 13575
25 Vegetables And Fruits. Nutritional Aspects 8344
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 21354
27 Micro-Organisms Associated With Meat, Poultry And Fish 11061
28 Nutritional Aspects 9729
29 Freezing is a food 10324
30 Thawing Of Frozen Foods 12418
 
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