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Blanching (Cooking)

LC control no.sh2017003410
Topical headingBlanching (Cooking)
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See alsoCooking
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Found inWork cat: New perspectives on food blanching, 2017.
McGraw-Hill dictionary of scientific and technical terms, 2003: (Blanching: A hot-water or steam direct-scalding treatment of raw foodstuffs of particulate type to inactivate enzymes which otherwise might cause quality deterioration, particularly of flavor, during processing or storage)