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Refined snake oil and o/w cream were obtained from Jiangsu Longliqi Bioscience Co., Ltd., China.
Food supply data, including those for "milk (whole)", "cheese", "butter and ghee", and "fresh cream", were obtained from the Food Supply database maintained by the Food and Agriculture Organization of the United Nations FAOO) (http://faostat.fao.org/).
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Unguentum Merck® emollient cream was obtained from Merck Ltd ,Lutterworth, UK.
A descriptive 'perceptual map of neutral dairy creams' was obtained.
Storage modulus (G′) and hardness values of cream cheeses were obtained from small amplitude oscillatory rheology tests and texture profile analysis, respectively.
The results clearly showed that both the composition and the processing parameters affected the functional properties of recombined cream; better whipping properties were obtained by replacing skim milk by cream residue as source of emulsifier.
In general, employing the ALA lotion, values 3 times higher than either ALA cream or He-ALA were obtained.
Although stiffer acid-induced gels were formed at high FT, after the heating and shearing processes the apparent viscosity of the samples formed at high FT was lower than those formed at low FT. For the cream cheeses, significant prediction models were obtained for several rheological and textural attributes.
Consistent with this identification, subcultures of the isolated strain obtained on tryptic soy agar plates incubated at 4°C, 25°C, and 37°C showed opaque, circular, convex, cream-colored colonies; no subcultures were obtained on Drigalski medium.
The experiment was repeated with twice daily applications of 5-FU cream as well, and similar results were obtained (data not shown).
Milk samples with a high fat content were obtained by addition of cream (50% fat, 6g) to milk (60ml).
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