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Concept information

activities (en) > 가공 > 열처리 > 블랜칭

Preferred term

Created: 2009-12-02T00:00:00Z

Notation: 950

블랜칭  

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)

Broader concept

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URI

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

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