What is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in it?
Pascalization High pressure processing of food High pressure food preservation Fresherized Pascalisation High pressure processing Bridgmanization
high pressure processing of food bridgmanization high pressure processing fresherized pascalisation high pressure food preservation pascalization
pascalisation
WikipediaEntity
Pascalisation