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pasteurization, LTLT

Overview page. Subjects: Medicine and Health.

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

See overview in Oxford Index

pasteurization, LTLT

Overview page. Subjects: Medicine and Health.

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

See overview in Oxford Index

pasteurization, LTLT

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 18 words.

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

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pasteurization, LTLT

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 18 words.

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

Go to Oxford Reference »  home page