| pasteurized milk |
Milk heated to a specified temperature for a precise length of time and then cooled rapidly. This process kills pathogenic bacteria without appreciably altering the taste of the milk. SEE: pasteurization.
출처:
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| pasteurization |
The process of heating finished beer to kill all living organisms in it, thereby stabilizing it for shipping and increased shelf life.
출처: www.beerbooks.com/resource/quick/glossary.html
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| paste |
clays and other materials that compose the clay body, exclusive of the glaze. Paste can be described as coarse-, medium- or fine-grained and in terms of its porosity.
출처: www.gardinermuseum.on.ca/edugloss.aspx
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| pasteurization |
Pasteurization is the preservation of liquid food-stuffs by heating them up to temperatures of 80
출처: www.komplet.com/USA/Lexikon.a4d
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| pasteurization |
A process for destroying disease-causing microorganisms in food without diminishing the quality of the food. Milk, juices, and ciders are usually pasteurized.
출처: www2.gsu.edu/~wwwfsm/vocabulary/all_modules.htm
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