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The result indicates the frozen point is-1.4 ℃, -1.1 ℃, -0.8 ℃ and freezing storage temperature is -18 ℃. 發現雞樅、牛肝菌、乾巴菌的凍結點溫度分別爲-1.4℃、-1.1℃、-0.8℃野生食用菌速凍後的凍藏溫度在-18℃以下爲適宜。