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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
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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
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