Pasteurization is a process that heats milk to remove disease-causing organisms. It does not change the nutritional
value or taste of the milk. Some other foods can also be pasteurized. However, if meat is heated, its quality, including
taste, change.
Which was developed to allow for a similar effect without the loss of food quality?

Question

01-11-2022
Biology

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Pasteurization is a process that heats milk to remove disease-causing organisms. It does not change the nutritional
value or taste of the milk. Some other foods can also be pasteurized. However, if meat is heated, its quality, including
taste, change.
Which was developed to allow for a similar effect without the loss of food quality?

Sagot :

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