Sterilization: nf Sterilization is a process of long conservation, obtained by destroying all the micro-organisms and enzymes likely to alter a food. Sterilization is obtained by heating the food to more than 100°C (preferably between 110 and 115°C), after having enclosed it in an airtight container.
This technique is intended to destroy any microbial germ, for example from a preparation (often food). The first technique consisted in wearing this...
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