00254166-n 'partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food';
Definitions
- English
-
partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
- Japanese
-
食物の化学的属性を大幅に変えることなく、有害な微生物を殺す温度で、食物を部分的に殺菌すること
- Italian
-
operazione di riscaldamento a bassa temperatura che permette di eliminare i microrganismi patogeni
Relations
External Links
SUMO:
⊂ Removing
TempoWN:
◁
▲
▷
(Past: 0.000;
Present: 0.889;
Future: 0.002)
SentiWN:
△
▼
(+0.00
-0.75)
MLSentiCon:
▲
▼
(+0.12
-0.38)
More detail about the Extended Open Multilingual Wordnet (1.3)
Maintainer:
Francis Bond
<bond@ieee.org>