Freezing is a common method of food preservation that slows both food decay and the growth of micro-organisms. Besides the effect of lower temperatures on reaction rates, freezing makes water less available for bacterial growth.
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1972, American Society for Metals, Materials Science and Engineering, volumes 9â10, page 67 (Elsevier Sequoia) To locate any term, and to facilitate use of the dictionary by a national of any of the three languages, alphabetical indices are appended in English, French and German.