from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Heat-treatment of a perishable food to destroy heat-sensitive vegetative cells followed by immediate cooling to limit growth of the surviving cells and germination of spores.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
From the surname of its inventor, Louis Pasteur. (Wiktionary)