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Technical information Food refrigeration and freezing
1 Energy Labelling 9724
2 Refrigerating equipment 10892
3 Comparison Between Fresh And Frozen Product Transport 9454
4 Transport And Storage 9304
5 Atmospheric freeze drying 12621
6 Lipid oxidation 13377
7 Protein Denaturation 15098
8 Enzymatic Reactions 12783
9 Chemical Changes Produced By Freezing And Frozen Storage 10360
10 Refreezing Of Freeze-Chilled Products 15632
11 Tempering Of Freeze-Chilled Products 10006
12 Freeze-Chill Technology 10254
13 Static Freezing 11938
14 Dynamic Freezing 12171
15 Functional Additives (Stabilisers, Emulsifiers) 14234
16 Sweeteners 9510
17 Milk solids-not-fat 32566
18 Fat 10406
19 Frozen Desserts 11139
20 Freezing Of Partially Fermented Dough 12009
21 Cryogenic fluids 14423
22 High-Pressure Freezing And Thawing 13199
23 Micro-organisms associated with dairy products 13377
24 Micro-organisms associated with vegetables and fruits 14500
25 Vegetables And Fruits. Nutritional Aspects 9149
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 22933
27 Micro-Organisms Associated With Meat, Poultry And Fish 11862
28 Nutritional Aspects 10625
29 Freezing is a food 11185
30 Thawing Of Frozen Foods 13510
 
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