Pasteurization, a process named in honor of French chemist, Louis Pasteur, uses heat to destroy pathogenic microorganisms in foods and beverages such as milk, cheese, fruit juices, and canned goods. Its intended use is to increase the shelf-life and stability of
Microbiology
Pasteurization, a process named in honor of French chemist, Louis Pasteur, uses heat to destroy pathogenic microorganisms in foods and beverages such as milk, cheese, fruit juices, and canned goods. Its intended use is to increase the shelf-life and stability of
Microbiology
[ad_1] Pasteurization, a process named in honor of French chemist, Louis Pasteur, uses heat to destroy pathogenic microorganisms in foods and beverages such as milk, cheese, fruit juices, and canned goods. Its intended use is to increase the shelf-life and stability