Exact(19)
But the broths are callow.
Slow-cooked meat broths are delicious.
While the noodles have tooth, the broths are puzzlingly reticent.
The broths are honest and homemade, which also means that they don't taste exactly the same each time.
As is often the case in restaurants that serve traditional fare, food is grouped on the menu by category of preparation: soups and broths are listed as a single entity (shiru) as are simmered and stewed dishes (nimono).
Lopez-Alt's quick version, Tran and Vu, and Olive magazine all rely on ready-made stock instead – beef in the latter two cases; chicken, somewhat surprisingly, in the first, on the basis that "canned beef broths are universally pretty awful", while "canned chicken broth tastes much more like homemade, and provides a relatively neutral background to build a broth upon".
Similar(41)
Hence, ethanol recovery from fermentation broths is of huge interest.
The pervaporation performance of fermentation broths was also studied.
Then fermented broths were centrifuged for 5 min at 2200g.
The culture broths were incubated at 37 °C for 48 h.
The fermentation broths were extracted with acetone hexane.
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