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Character position:

pasteurization

Length / number of characters: 14
Number of words: 1

  • partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
  • A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc., by exposure to a temperature of 140ยก F., thus destroying the vitality of the contained germs or ferments

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