ultra-high temperature processing
A processing (UHT), which sterilises food by heating it above 135°C (275°F), the temperature required to kill spores in milk for 1 to 2 seconds.
Also called: ultra-high temperature measuring, ultra-high temperature systems, ultra-high temperature procedures, ultra-high temperatures processing, ultra-high temperature mechanisms, ultra-high temperature process
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1Definition from ESCO, published by the European Commission. Source concept
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