cream
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The cans are coated on the inside with a lacquer, e.g. an epoxy-phenolic compound suitable for both acid and non-acid foods, which prevents reactions between the cream and the tinned steel of the can. Sterilization may take place in static batch retorts, agitated batch retorts or continuous retorts.
अभी कुछ प्रकाशित नहीं हुआ।