water bath pasteurization
1Water — This article is about general aspects of water. For a detailed discussion of its properties, see Properties of water. For other uses, see Water (disambiguation) …
2food preservation — Any method by which food is protected against spoilage by oxidation, bacteria, molds, and microorganisms. Traditional methods include dehydration, smoking, salting, controlled fermentation (including pickling), and candying; certain spices have… …
3Sous-vide — cooking Sous vide (  /s …
4Beef — For other uses, see Beef (disambiguation). An uncooked rib roast …
5Canning — is a method of preserving food in which the food is processed and sealed in an airtight container. The process was first developed as a French military discovery. The packaging prevents microorganisms from entering and proliferating inside.To… …
6Milk — For other uses, see Milk (disambiguation). Foremilk and Hindmilk samples of human breast milk …
7industrial glass — Introduction solid material that is normally lustrous and transparent in appearance and that shows great durability under exposure to the natural elements. These three properties lustre, transparency, and durability make glass a favoured… …
8Timeline of historic inventions — The timeline of historic inventions is a chronological list of particularly important or significant technological inventions. Note: Dates for inventions are often controversial. Inventions are often invented by several inventors around the same… …
9Formaldehyde — For other uses, see Formaldehyde (disambiguation). Formaldehyde …
10Sodium carbonate — Sodium carbonate …
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