Pasteurization

[,pæstəraɪ'zeɪʃən] or [,pæstərə'zeʃən]

解释:

(noun.) partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food.

凯瑟琳整理--From WordNet

解释:

(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 germs or ferments.

恩里克录入