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What is the microbial technical specification of frozen fruits undergo -65C freezing?

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What is the microbial technical specification of frozen fruits undergo -65C freezing?

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  1. I need you to clarify your question.  I'm not sure what microbes, technical specifications, frozen fruits, and extreme cold (dry ice?) have in common.

    If you rephrase the question, I'm sure someone will be able to help.

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