Revision as of 21:16, 3 October 2005 by WikiConvertor (Talk)

(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)

Partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food.

Retrieved from ""
First | Previous (Pasteurisation) | Next (Pastor) | Last
Please contribute to this project, if you have more information about this term feel free to edit this page.