Reference Entry

pasteurization, LTLT

David A. Bender

in A Dictionary of Food and Nutrition

Third edition

Published in print January 2009 | ISBN: 9780199234875
Published online January 2009 | e-ISBN: 9780191726682
pasteurization, LTLT

Show Summary Details


Low-temperature, long-time batch pasteurization (the holder method at 63 °C, for 30 minutes) before cooling and bottling.

Reference Entry.  18 words. 

Subjects: Cookery, Food, and Drink

Full text: subscription required

How to subscribe Recommend to my Librarian

Buy this work at Oxford University Press »

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.