[PDF] from nodak.eduRM Dawson - 2011 - lib.ndsu.nodak.edu ... The fruit, ready for harvest after the middle of July, should only be partly ripe to make perfect jelly. The flavor is very “puckery” but the pectin content is high. ... The pectin of buffalo berries is high. The juice has a puckery quality not unlike chokecherry. ...
P Brown - The Senses and Society, 2011 - ingentaconnect.com ... For color there are five basic terms: ijk' 'black,' sak 'white,' tzaj 'red,' k'an 'yellow,' yax 'grue [green and blue].'1 For taste there are three basic terms: chi' 'sweet/salty,' paj 'sour,' ch'a 'bitter,' and an additional three for flavor: sup 'dry puckery,' ya 'hot spicy,' xin 'stinky/greasy' (eg meat ... Related articles
ML Demers - JAMA: The Journal of the American Medical …, 2011 - Am Med Assoc ... This time, the hammer strikes back. No Whipple. Yellow planes grow clawed and puckery, just exactly Where soft and wet would do. And the resident, first all fingers and fire, now detumescent. Not today, Pal. Close him up. Today is my day. ...
MS Jang, JE Park… - Food Science and Biotechnology, 2011 - Springer ... acid with a sour taste, have effects on improving metabolism and promote the secretion of digestive enzymes (9). Chinese quince, however, is difficult to eat because it has lower moisture content than other fruits, and has coarse flesh and a strong sour and puckery taste due to ... Related articles
[CITATION] The Post-Mortem Murder (Fantasy and Horror Classics)
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