pas·teur·isa·tion /ˌpæsʧərəˈzeʃən, ˌpæstə-/ 名詞
巴氏滅菌法,低熱滅菌
pasteurisation
n : partial sterilization of foods at a temperature that
destroys harmful microorganisms without major changes in
the chemistry of the food [syn: pasteurization]