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Technical information Food refrigeration and freezing
1 Energy Labelling 9764
2 Refrigerating equipment 10931
3 Comparison Between Fresh And Frozen Product Transport 9491
4 Transport And Storage 9350
5 Atmospheric freeze drying 12673
6 Lipid oxidation 13423
7 Protein Denaturation 15147
8 Enzymatic Reactions 12809
9 Chemical Changes Produced By Freezing And Frozen Storage 10411
10 Refreezing Of Freeze-Chilled Products 15663
11 Tempering Of Freeze-Chilled Products 10055
12 Freeze-Chill Technology 10294
13 Static Freezing 11981
14 Dynamic Freezing 12207
15 Functional Additives (Stabilisers, Emulsifiers) 14274
16 Sweeteners 9560
17 Milk solids-not-fat 32654
18 Fat 10442
19 Frozen Desserts 11185
20 Freezing Of Partially Fermented Dough 12053
21 Cryogenic fluids 14472
22 High-Pressure Freezing And Thawing 13246
23 Micro-organisms associated with dairy products 13445
24 Micro-organisms associated with vegetables and fruits 14530
25 Vegetables And Fruits. Nutritional Aspects 9187
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 23001
27 Micro-Organisms Associated With Meat, Poultry And Fish 11924
28 Nutritional Aspects 10677
29 Freezing is a food 11230
30 Thawing Of Frozen Foods 13569
 
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