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Technical information Food refrigeration and freezing
1 Energy Labelling 9715
2 Refrigerating equipment 10877
3 Comparison Between Fresh And Frozen Product Transport 9436
4 Transport And Storage 9289
5 Atmospheric freeze drying 12609
6 Lipid oxidation 13363
7 Protein Denaturation 15081
8 Enzymatic Reactions 12773
9 Chemical Changes Produced By Freezing And Frozen Storage 10338
10 Refreezing Of Freeze-Chilled Products 15623
11 Tempering Of Freeze-Chilled Products 9992
12 Freeze-Chill Technology 10243
13 Static Freezing 11924
14 Dynamic Freezing 12160
15 Functional Additives (Stabilisers, Emulsifiers) 14222
16 Sweeteners 9495
17 Milk solids-not-fat 32539
18 Fat 10393
19 Frozen Desserts 11127
20 Freezing Of Partially Fermented Dough 11994
21 Cryogenic fluids 14411
22 High-Pressure Freezing And Thawing 13186
23 Micro-organisms associated with dairy products 13358
24 Micro-organisms associated with vegetables and fruits 14486
25 Vegetables And Fruits. Nutritional Aspects 9139
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 22915
27 Micro-Organisms Associated With Meat, Poultry And Fish 11841
28 Nutritional Aspects 10607
29 Freezing is a food 11171
30 Thawing Of Frozen Foods 13494
 
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