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Technical information Food refrigeration and freezing
1 Energy Labelling 7181
2 Refrigerating equipment 8125
3 Comparison Between Fresh And Frozen Product Transport 7060
4 Transport And Storage 6926
5 Atmospheric freeze drying 9529
6 Lipid oxidation 10121
7 Protein Denaturation 11602
8 Enzymatic Reactions 9793
9 Chemical Changes Produced By Freezing And Frozen Storage 7506
10 Refreezing Of Freeze-Chilled Products 12350
11 Tempering Of Freeze-Chilled Products 7366
12 Freeze-Chill Technology 7616
13 Static Freezing 8708
14 Dynamic Freezing 9296
15 Functional Additives (Stabilisers, Emulsifiers) 11157
16 Sweeteners 7087
17 Milk solids-not-fat 26322
18 Fat 7618
19 Frozen Desserts 8292
20 Freezing Of Partially Fermented Dough 9165
21 Cryogenic fluids 11339
22 High-Pressure Freezing And Thawing 9740
23 Micro-organisms associated with dairy products 10436
24 Micro-organisms associated with vegetables and fruits 11410
25 Vegetables And Fruits. Nutritional Aspects 6792
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 18336
27 Micro-Organisms Associated With Meat, Poultry And Fish 9086
28 Nutritional Aspects 8068
29 Freezing is a food 8572
30 Thawing Of Frozen Foods 10120
 
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