-
original taste. In Europe,
there is a
distinction between cheeses made of
thermized milk and raw-milk cheeses. However, the
United States' Food and Drug Administration...
- The
therm (symbol, thm) is a non-SI unit of heat
energy equal to 100,000
British thermal units (BTU), and
approximately 105 megajoules, 29.3 kilowatt-hours...
-
Thermes (Gr****: Θέρμες, romanized:
Thérmes) is a
former community in the
Xanthi regional unit, East
Macedonia and Thrace, Greece.
Since the 2011 local...
- It is a hard cows' milk
cheese with a
pungent taste that is made from
thermized milk. The
literal translation of "Der
Scharfe Maxx"
means "the
sharp Maxx"...
-
Specific dynamic action (SDA), also
known as
thermic effect of food (TEF) or
dietary induced thermogenesis (DIT), is the
amount of
energy expenditure...
- A
thermic fluid heater (TFH), also
known as a
thermal oil heater, is a
device used for
indirect heat
transfer through a
thermic fluid. It
heats the fluid...
-
Therming is a
technique used by
woodturners to
simultaneously create multiple copies of
spindles and
table legs.
Often described as off-center spindle...
- Open
Therm (OT) is a
standard communications protocol used in
central heating systems for the
communication between central heating appliances and a thermostatic...
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September 10 and May 10. The
Swiss Vacherin Mont d'Or is
generally made with
thermized milk (pasteurization is not allowed),
while the
French Vacherin du Haut-Doubs...
- Hyperthermia, also
known simply as overheating, is a
condition in
which an individual's body
temperature is
elevated beyond normal due to
failed thermoregulation...
