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Technical information Food refrigeration and freezing
1 Energy Labelling 9130
2 Refrigerating equipment 10249
3 Comparison Between Fresh And Frozen Product Transport 8878
4 Transport And Storage 8754
5 Atmospheric freeze drying 11995
6 Lipid oxidation 12669
7 Protein Denaturation 14404
8 Enzymatic Reactions 12157
9 Chemical Changes Produced By Freezing And Frozen Storage 9657
10 Refreezing Of Freeze-Chilled Products 14971
11 Tempering Of Freeze-Chilled Products 9419
12 Freeze-Chill Technology 9657
13 Static Freezing 11262
14 Dynamic Freezing 11542
15 Functional Additives (Stabilisers, Emulsifiers) 13498
16 Sweeteners 8966
17 Milk solids-not-fat 31208
18 Fat 9884
19 Frozen Desserts 10580
20 Freezing Of Partially Fermented Dough 11438
21 Cryogenic fluids 13791
22 High-Pressure Freezing And Thawing 12339
23 Micro-organisms associated with dairy products 12778
24 Micro-organisms associated with vegetables and fruits 13897
25 Vegetables And Fruits. Nutritional Aspects 8604
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 21867
27 Micro-Organisms Associated With Meat, Poultry And Fish 11301
28 Nutritional Aspects 10032
29 Freezing is a food 10593
30 Thawing Of Frozen Foods 12784
 
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