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biochymickal_arts_20130914 [2022-03-28 23:51] – old revision restored (2016-04-06 07:57) nikbiochymickal_arts_20130914 [2024-10-14 14:56] (current) – 95.136.78.61
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   * 6yr old sample -> tastes 'fine'   * 6yr old sample -> tastes 'fine'
   * not about quantity, but intensity of taste   * not about quantity, but intensity of taste
-  * "discover the nutritional value of wild foods" chart/table Robert Shosteck +  * "discover the nutritional value of wild foods" chart/table Robert Shosteck at [[http://www.motherearthnews.com/real-food/wild-foods-zmaz86jazgoe.aspx|Mother Earth News]]
-    http://www.motherearthnews.com/real-food/wild-foods-zmaz86jazgoe.aspx#axzz2erI1WwdO+
   * Korean cuisine (wide range of fermentation (short hot summer, long cold winter), proximity of sea and mountains e.g fish & chestnuts)  as masters of architecture of flavour   * Korean cuisine (wide range of fermentation (short hot summer, long cold winter), proximity of sea and mountains e.g fish & chestnuts)  as masters of architecture of flavour
   * various cuisines as situated on a time line of fermentation   * various cuisines as situated on a time line of fermentation
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 {{>http://www.flickr.com/photos/foam/9783935026/}} {{>http://www.flickr.com/photos/foam/9783935026/}}
 +
 // // // //
- 
- 
  
 ====the biochemistry of fermentation==== ====the biochemistry of fermentation====
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   *  L-ascorbate biosynthesis I,  L-ascorbate biosynthesis II   *  L-ascorbate biosynthesis I,  L-ascorbate biosynthesis II
  
 +<a href="https://wazifai.com/">Wazifai</a>
  
  
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