Lesson plan
Cold pasteurization
Cold pasteurization may refer to: *Pascalization, a method of preserving and sterilizing food, in which a product is processed under very high pressure *Food irradiation, exposing foodstuffs to ionizing radiation to preserve food, reduce the risk of food borne illness, prevent the spread of pests, delay or eliminate sprouting or ripening, increase juice yield, or improve re-hydration *Any of various other non-thermal methods, see Pasteurization § Novel pasteurization methods
Article summary
Cold pasteurization may refer to: *Pascalization, a method of preserving and sterilizing food, in which a product is processed under very high pressure *Food irradiation, exposing foodstuffs to ionizing radiation to preserve food, reduce the risk of food borne illness, prevent the spread of pests, delay or eliminate sprouting or ripening, increase juice yield, or improve re-hydration *Any of various other non-thermal methods, see Pasteurization § Novel pasteurization methods
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Discussion questions
- Summarise the article in your own words. Which single claim would you verify first, and why?
- Which claim in this article is most likely to be revised as the sources update? How would you check its current status?
- If two sources disagreed about one of these facts, what would you need in order to trust one over the other?
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Key claims and bibliography are generated from the same tracked claims and sources as the article page.