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Technical information Food refrigeration and freezing
1 Energy Labelling 9646
2 Refrigerating equipment 10791
3 Comparison Between Fresh And Frozen Product Transport 9360
4 Transport And Storage 9212
5 Atmospheric freeze drying 12534
6 Lipid oxidation 13273
7 Protein Denaturation 15002
8 Enzymatic Reactions 12704
9 Chemical Changes Produced By Freezing And Frozen Storage 10257
10 Refreezing Of Freeze-Chilled Products 15553
11 Tempering Of Freeze-Chilled Products 9904
12 Freeze-Chill Technology 10167
13 Static Freezing 11857
14 Dynamic Freezing 12082
15 Functional Additives (Stabilisers, Emulsifiers) 14141
16 Sweeteners 9420
17 Milk solids-not-fat 32431
18 Fat 10318
19 Frozen Desserts 11056
20 Freezing Of Partially Fermented Dough 11920
21 Cryogenic fluids 14340
22 High-Pressure Freezing And Thawing 13103
23 Micro-organisms associated with dairy products 13278
24 Micro-organisms associated with vegetables and fruits 14422
25 Vegetables And Fruits. Nutritional Aspects 9063
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 22813
27 Micro-Organisms Associated With Meat, Poultry And Fish 11769
28 Nutritional Aspects 10531
29 Freezing is a food 11087
30 Thawing Of Frozen Foods 13416
 
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