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Freezing is considered the easiest and quickest method of food preservation because it effectively slows down the metabolic and microbial activities that cause food spoilage. At freezing temperatures, usually below –18°C, the growth of bacteria, yeasts, and molds is inhibited, and enzymatic reactions are slowed to a great extent. Unlike other preservation methods such as drying or _________ ______ ________ ______ ______ _________ _________ _______.
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