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activities > processing > heat treatment > blanching

Preferred term

Created: 1981-01-09T00:00:00Z

Notation: 950

blanching  

Definition

  • Information A heat process typically applied to a food for the purpose of inactivating enzymes and/or fixing the product colour.

    Created: 2/21/23

     (en)

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URI

http://aims.fao.org/aos/agrovoc/c_950

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