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Technical information Food refrigeration and freezing
1 Energy Labelling 9724
2 Refrigerating equipment 10889
3 Comparison Between Fresh And Frozen Product Transport 9452
4 Transport And Storage 9302
5 Atmospheric freeze drying 12620
6 Lipid oxidation 13375
7 Protein Denaturation 15097
8 Enzymatic Reactions 12783
9 Chemical Changes Produced By Freezing And Frozen Storage 10358
10 Refreezing Of Freeze-Chilled Products 15632
11 Tempering Of Freeze-Chilled Products 10006
12 Freeze-Chill Technology 10253
13 Static Freezing 11935
14 Dynamic Freezing 12171
15 Functional Additives (Stabilisers, Emulsifiers) 14233
16 Sweeteners 9508
17 Milk solids-not-fat 32561
18 Fat 10405
19 Frozen Desserts 11137
20 Freezing Of Partially Fermented Dough 12006
21 Cryogenic fluids 14422
22 High-Pressure Freezing And Thawing 13198
23 Micro-organisms associated with dairy products 13374
24 Micro-organisms associated with vegetables and fruits 14498
25 Vegetables And Fruits. Nutritional Aspects 9149
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 22929
27 Micro-Organisms Associated With Meat, Poultry And Fish 11862
28 Nutritional Aspects 10623
29 Freezing is a food 11184
30 Thawing Of Frozen Foods 13510
 
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