The method of controlling the microbial activity in food by treating the food
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Traditional pasteurization kills pathogens and reduces the number of spoilage-causing microbes while maintaining food quality. The process of pasteurization was first developed by Louis Pasteur in the 1860s as a method for preventing the spoilage of beer and wine.
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Traditional pasteurization kills pathogens and reduces the number of spoilage-causing microbes while maintaining food quality.
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