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Technical information Food refrigeration and freezing
1 Energy Labelling 7105
2 Refrigerating equipment 8035
3 Comparison Between Fresh And Frozen Product Transport 6988
4 Transport And Storage 6851
5 Atmospheric freeze drying 9432
6 Lipid oxidation 10011
7 Protein Denaturation 11488
8 Enzymatic Reactions 9689
9 Chemical Changes Produced By Freezing And Frozen Storage 7431
10 Refreezing Of Freeze-Chilled Products 12231
11 Tempering Of Freeze-Chilled Products 7291
12 Freeze-Chill Technology 7539
13 Static Freezing 8600
14 Dynamic Freezing 9198
15 Functional Additives (Stabilisers, Emulsifiers) 11053
16 Sweeteners 7006
17 Milk solids-not-fat 26135
18 Fat 7536
19 Frozen Desserts 8215
20 Freezing Of Partially Fermented Dough 9056
21 Cryogenic fluids 11245
22 High-Pressure Freezing And Thawing 9640
23 Micro-organisms associated with dairy products 10324
24 Micro-organisms associated with vegetables and fruits 11301
25 Vegetables And Fruits. Nutritional Aspects 6719
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 18193
27 Micro-Organisms Associated With Meat, Poultry And Fish 8995
28 Nutritional Aspects 7996
29 Freezing is a food 8482
30 Thawing Of Frozen Foods 10015
 
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