Definition and Citations:
Preserving a liquid by heating it to 70c quickly and keeping it there for 20 secs and cooling it fast. It kills enzymes, microorganisms, and reduces changes in chemistry and physical traits.
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Preserving a liquid by heating it to 70c quickly and keeping it there for 20 secs and cooling it fast. It kills enzymes, microorganisms, and reduces changes in chemistry and physical traits.