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Pasteurization is a thermal processing technique in which food, especially liquids like milk, fruit juices, and liquid eggs, is heated to a specific temperature for a defined period to destroy pathogenic microorganisms and reduce spoilage organisms without significantly affecting the nutritional and sensory qualities. The process commonly uses temperatures between 60°C to 85°C for a few seconds to _______ ________ __________ _________ _______ __________ ___ ________ ______ _________ __________ ______.
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