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bn:02256209n
Noun Concept
Categories: Pressure, Food preservation
EN
pascalization  bridgmanization  Fresherized  High pressure food preservation  High pressure processing
EN
Pascalization, bridgmanization, high pressure processing or high hydrostatic pressure processing is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. Wikipedia
Definitions
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Sources
EN
Pascalization, bridgmanization, high pressure processing or high hydrostatic pressure processing is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. Wikipedia
A method of preserving and sterilizing food, in which a product is processed under very high pressure Wikipedia Disambiguation
Method of preserving and sterilizing food under high pressure Wikidata
A method of preserving and sterilizing food through the use of high pressure. Wiktionary
IS A
food preservation
NAMED AFTER
Pascal
Wikipedia
EN
pascalization
Wikidata
EN
Pascalization
Wiktionary
EN
pascalization
Wikipedia Redirections
EN
bridgmanization, Fresherized, High pressure food preservation, High pressure processing, High pressure processing of food, Pascalisation

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