pas·teur·i·za·tion /ˌpæsʧərəˈzeʃən, ˌpæstjə, tə-/
加熱殺菌
pas·teur·iza·tion /ˌpæsʧərəˈzeʃən, ˌpæstə-/ 名詞
巴斯德(氏)滅菌法,低程殺菌法,低溫殺菌法
Pas·teur·i·za·tion n. A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc., by exposure to a temperature of 140° F., thus destroying the vitality of the contained microorganisms.
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pasteurization
n : partial sterilization of foods at a temperature that
destroys harmful microorganisms without major changes in
the chemistry of the food [syn: pasteurisation]