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Technical information Food refrigeration and freezing
1 Energy Labelling 9722
2 Refrigerating equipment 10884
3 Comparison Between Fresh And Frozen Product Transport 9448
4 Transport And Storage 9299
5 Atmospheric freeze drying 12615
6 Lipid oxidation 13372
7 Protein Denaturation 15093
8 Enzymatic Reactions 12779
9 Chemical Changes Produced By Freezing And Frozen Storage 10352
10 Refreezing Of Freeze-Chilled Products 15629
11 Tempering Of Freeze-Chilled Products 10003
12 Freeze-Chill Technology 10249
13 Static Freezing 11931
14 Dynamic Freezing 12165
15 Functional Additives (Stabilisers, Emulsifiers) 14229
16 Sweeteners 9504
17 Milk solids-not-fat 32556
18 Fat 10401
19 Frozen Desserts 11133
20 Freezing Of Partially Fermented Dough 12003
21 Cryogenic fluids 14417
22 High-Pressure Freezing And Thawing 13192
23 Micro-organisms associated with dairy products 13368
24 Micro-organisms associated with vegetables and fruits 14495
25 Vegetables And Fruits. Nutritional Aspects 9146
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 22926
27 Micro-Organisms Associated With Meat, Poultry And Fish 11856
28 Nutritional Aspects 10618
29 Freezing is a food 11180
30 Thawing Of Frozen Foods 13504
 
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