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Technical information Food refrigeration and freezing
1 Energy Labelling 8164
2 Refrigerating equipment 9144
3 Comparison Between Fresh And Frozen Product Transport 8010
4 Transport And Storage 7830
5 Atmospheric freeze drying 10664
6 Lipid oxidation 11258
7 Protein Denaturation 12907
8 Enzymatic Reactions 10889
9 Chemical Changes Produced By Freezing And Frozen Storage 8531
10 Refreezing Of Freeze-Chilled Products 13574
11 Tempering Of Freeze-Chilled Products 8351
12 Freeze-Chill Technology 8619
13 Static Freezing 9930
14 Dynamic Freezing 10381
15 Functional Additives (Stabilisers, Emulsifiers) 12245
16 Sweeteners 8028
17 Milk solids-not-fat 28543
18 Fat 8636
19 Frozen Desserts 9378
20 Freezing Of Partially Fermented Dough 10310
21 Cryogenic fluids 12448
22 High-Pressure Freezing And Thawing 11012
23 Micro-organisms associated with dairy products 11644
24 Micro-organisms associated with vegetables and fruits 12643
25 Vegetables And Fruits. Nutritional Aspects 7694
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 20033
27 Micro-Organisms Associated With Meat, Poultry And Fish 10319
28 Nutritional Aspects 9019
29 Freezing is a food 9582
30 Thawing Of Frozen Foods 11347
 
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