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Technical information Food refrigeration and freezing
1 Energy Labelling 8475
2 Refrigerating equipment 9519
3 Comparison Between Fresh And Frozen Product Transport 8286
4 Transport And Storage 8183
5 Atmospheric freeze drying 11090
6 Lipid oxidation 11704
7 Protein Denaturation 13373
8 Enzymatic Reactions 11272
9 Chemical Changes Produced By Freezing And Frozen Storage 8918
10 Refreezing Of Freeze-Chilled Products 13969
11 Tempering Of Freeze-Chilled Products 8716
12 Freeze-Chill Technology 9014
13 Static Freezing 10381
14 Dynamic Freezing 10783
15 Functional Additives (Stabilisers, Emulsifiers) 12633
16 Sweeteners 8341
17 Milk solids-not-fat 29417
18 Fat 9032
19 Frozen Desserts 9724
20 Freezing Of Partially Fermented Dough 10729
21 Cryogenic fluids 12858
22 High-Pressure Freezing And Thawing 11476
23 Micro-organisms associated with dairy products 12039
24 Micro-organisms associated with vegetables and fruits 13095
25 Vegetables And Fruits. Nutritional Aspects 7985
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 20686
27 Micro-Organisms Associated With Meat, Poultry And Fish 10648
28 Nutritional Aspects 9348
29 Freezing is a food 9938
30 Thawing Of Frozen Foods 11840
 
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