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when spoilage eventually occurs, what kind of microbes will dominate?

when is storage classified at freezing?

what happens when food is frozen?

what happens if freezing is very rapid?

what happens with an Intermediate rate of freezing?

what can happen as a result of many cells dying during freezing?

can injured cells survive thawing?

Microorganisms cannot grow at a Aw less than about what?

which are least tolerant to low Aw, yeast, moulds or bacteria?

what processes reduce Aw?