-
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...
-
Therming is a
technique used by
woodturners to
simultaneously create multiple copies of
spindles and
table legs.
Often described as off-center spindle...
- 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...
- 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"...
-
Thermes (Gr****: Θέρμες, romanized:
Thérmes) is a
former community in the
Xanthi regional unit, East
Macedonia and Thrace, Greece.
Since the 2011 local...
-
Specific dynamic action (SDA), also
known as
thermic effect of food (TEF) or
dietary induced thermogenesis (DIT), is the
amount of
energy expenditure...
- Open
Therm (OT) is a
standard communications protocol used in
central heating systems for the
communication between central heating appliances and a thermostatic...
-
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...
- 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...
- A
thermal lance,
thermic lance,
oxygen lance, or
burning bar is a tool that
heats and
melts steel in the
presence of
pressurized oxygen to
create very...
