- Industry: Government
- Number of terms: 41534
- Number of blossaries: 0
- Company Profile:
Microbial antigens that have in common an extremely potent activating effect on T-cells that bear a specific variable region.
Industry:Agriculture
Natural buttermilk is the byproduct of churning cream into butter. Cultured buttermilk is usually made from skim milk by adding a starter culture and incubating until lactic acid develops to about 0.8%.
Industry:Agriculture
Microbial antigens that have in common an extremely potent activating effect on T-cells that bear a specific variable region.
Industry:Agriculture
The portion of milk remaining after the fat and casein (curd) have been removed. It contains about 93.5% water and 6.5% lactose, protein, minerals, enzymes, water-soluble vitamins and traces of fat.
Industry:Agriculture
Natural buttermilk is the byproduct of churning cream into butter. Cultured buttermilk is usually made from skim milk by adding a starter culture and incubating until lactic acid develops to about 0.8%.
Industry:Agriculture
Soils formed on or from lacustrine deposits, i.e. material deposited in lake water and later exposed.
Industry:Agriculture
Soil type derived from dead organic matter in a wet area. The reduced available oxygen results in slower decomposition of the organic material so that the plant residues are recognizable.
Industry:Agriculture
Soil type derived from dead organic matter in a wet area. The reduced available oxygen results in slower decomposition of the organic material so that the plant residues are recognizable.
Industry:Agriculture
