 | Small-Scale Processing of Fish (ILO - WEP, 1982, 140 p.) |
 |  | CHAPTER IV. THERMAL PROCESSING |
| | III. PROCESSING OPERATIONS |
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III.3. Cooling
Cooling of the sterilised product should be carried out in the retort, using chlorinated water and a gradual reduction of pressure. The chlorine ensures that accidental introduction of pathogens, especially in faulty containers, does not occur.
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