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Technical information Food refrigeration and freezing
31 Effect of freezing rate on ice crystal structure 11118
32 Freezing curves 8348
33 Water-Binding Capacity (Or Water-Holding Ability) Of Foods 12192
34 Water In Foods 7483
35 Preparing Vegetables For Freezing 6870
36 Freezing Food Products 6940
37 Chilling Product Using Water 6995
38 Product Chilling 7952
39 Product Entering Conditions 6524
40 Conditions For Mixed Food Storage 6805
41 Humidity And Air Motion 7056
42 Environmental Requirements For Food Storage 6828
43 Refrigerated Storage 7814
44 Preservation Of Nonliving Food Products 6832
45 Preservation Of Living Food Products 6543
46 Control of Spoilaae Agents by Other Methods 6881
47 Bacteria 8343
48 Microorganisms 7003
49 Enzymes 8830
50 Deterioration and Spoilage of Food 8106
51 Nonrefrigeration Methods Of Food Preservation 7496
52 Post-storage operations 8062
53 Freeze-drying 8288
54 Contact freezing 36060
55 Quick freezing 12392
56 Freezing 16467
57 Pre-cooling 8797
58 Pre-storage treatment 8151
59 Food refrigeration and freezing 8571
 
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