Partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food.A method of sterilising food and drink (like milk) and eliminating them of dangerous microbes. This process was devised by [[Louis Pasteur.

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