Definitionn. partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
Last update: October 12, 2015
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It is only necessary to bear in mind the great part played by sterilization in the laboratory, and pasteurization on the fermentation industries and in the preservation of food materials. [Please select]
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Where milk or cream is sold to the trade in large towns or cities pasteurization should be required as an additional safeguard. [Please select]
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