| 释义 |
pas·teur·i·za·tion AHD[păs'chər-ĭ-zāʹshən, păs'tər-] D.J.[ˌpæstʃərɪˈzeɪʃən, ˌpæstə-]K.K.[ˌpæstʃərɪˈzeʃən, ˌpæstə-]n.（名词）- The act or process of heating a beverage or other food, such as milk or beer, to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage, or undesired fermentation.巴氏杀菌法：对饮料或其它食物，如牛奶或啤酒，加热到一定温度并持续一段时间以杀死可能导致疾病、变质或不必要的发酵的微生物的行为过程
- The act or process of destroying most microorganisms in certain foods, such as fish or clam meat, by irradiating them with gamma rays or other radiation to prevent spoilage.射线杀菌法：破坏某种食品，如鱼或蚌肉内的大部分微生物的行为或过程，通过γ射线或其它放射线辐射的防止变质
- After Louis Pasteur 源自 路易斯 Pasteur
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