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[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 ...
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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 ...
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[CITATION] The Post-Mortem Murder (Fantasy and Horror Classics)

S Lewis - 2011 - Fantasy and Horror Classics

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