巴氏灭菌法
bā shì miè jūn fǎ
- 名pasteurization
巴氏灭菌法-
研究表明，微波灭菌法在工作时间及能耗等方面均优于巴氏灭菌法。
Meanwhile , the time consuming and energy expenditure of microwave sterilization method are superior to those of pasteurization .
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在此条件下处理的啤酒的还原糖、总酸和原麦汁浓度的损失率，低于经巴氏灭菌法处理后的损失率。
Under these conditions , the loss rate of reducing sugar , total acid and original wort concentration in beer which was less than the index treated by pasteurization .
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在巴氏灭菌法过程中脂肪里不是所有的酶都被破坏，而这种全脂、半脂牛奶或奶油也许会更易消化，尽管它们并不是未加工的。
Not all the enzymes from the fat are destroyed in the pasteurization process which may be why whole milk , half and half or cream is easier to digest even when it is not raw .