food preservation

  • 912008 Chinese milk scandal — For timeline of events in the contamination, see Timeline of the 2008 Chinese milk scandal. Stripped shelves in a supermarket in China as a result of the contamination (September 2008) The 2008 Chinese milk scandal was a food safety incident in… …

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  • 92pres·er·va·tion — /ˌprɛzɚˈveıʃən/ noun [noncount] 1 : the act of preserving something: such as 1 a : the act of keeping something in its original state or in good condition often + of preservation of the city s historical buildings the preservation of land for… …

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  • 93Cooking — This article is about the preparation of food by heating. For food preparation generally, see Food preparation. Modern fruit salad and a Russian cigarette pastry stuffed with cottage cheese Cooking is the process of preparing food by use of heat …

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  • 94E number — This article is about the food additive codes. For other uses, see E number (disambiguation). E numbers are number codes for food additives that have been assessed for use within the European Union (the E prefix stands for Europe ).[1] They are… …

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  • 95Lead poisoning — Classification and external resources An X ray demonstrating the characteristic finding of lead poisoning, dense metaphyseal lines. ICD 10 T …

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  • 96Dried fruit — Traditional dried fruit retain most of the nutritional benefits of fresh fruit, and gain others …

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  • 97Salt — This article is about common table salt. For other uses, see Salt (disambiguation). Table salt (NaCl) crystal …

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  • 98Bakhdida — (Syriac: ܒܓܕܝܕܐ, Arabic:بخديدا or قره قوش), also known as Al Hamdaniya Municipality, is an Assyrian town in the northern Iraq Ninawa Governorate, located about 32 km southeast of the city of Mosul amid agricultural lands, close to the ruins of… …

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  • 99Italian cuisine — This article is part of the series …

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  • 100Fruit curd — is a dessert topping and spread usually made with lemon, orange or raspberry.cite web |title=Cake Talk: What the terms mean |work=The Joy of Cooking |publisher=The Seattle Times |date=2005 06 29 |url=http://community.seattletimes.nwsource.com/arch… …

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