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Our best entrée, it turns out, was a meat dish: the honey-ancho-chile-glazed pork tenderloin, slices of expertly cooked (medium) pork, with good flavor and a gently spiced edge.
After 48 h, almost 99.99999, 99.99999 and 99.9999 % reduction in population was observed on chicken medium, pork medium and beef medium respectively after treated by Salvia sclarea oil.
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Serves 4-5 pumpkin medium-small to medium sized pork loin 1-1.25kg, rolled and toed thymediumigsized rosemary stems 6 olive or groundnut oil 2 tbsporkt the oven at 220C/gas mark 8. Remove the skin from the pumpkin or squash.
A glycerol stock of the Akkermansia muciniphila type strain (ATCC BAA-835) was inoculated in 500 ml anoxic basal medium containing pork gastric mucin as carbon and energy source and subsequently incubated at 37°C overnight as described previously [14].
Eating or tasting raw or medium done pork was a significant risk factor for pathogenic YE infection (OR 6.6: 95% CI 1.7-24.9).
Eating or tasting raw or medium done pork was significantly associated with finding of pathogenic YE bio/serotypes while no association with finding of YE BT 1A was found.
Eating or tasting raw or medium done pork was a significant risk factor for pathogenic YE bio/serotype infection (OR 6.6; 95% CI 1.7-24.9) as well as eating in a canteen (OR 3.5; 95% CI 1.6-7.9 1.6-7.9
Other food technologists assert that medium-rare pork, cooked to 145 degrees, is perfectly safe.
Culture medium: glucose (5%%), pork peptone (0.15 %), yeast (0.5 %), KH2PO4 (0.05 %), MgSO4 (0.05 %), The initial pH was adjusted to 6.0, the fermentation was first carried out on an Erlenmeyer flask for 6 days till the mycelium biomass reached to the maximum.
OTA production from an ochratoxigenic Penicillium nordicum strain was studied in artificial inoculation trials managed both in a dry-cured pork-based medium (DCM) and in dry-cured pork cores.
A grilled porterhouse was a perfect medium-rare and pork chops were nicely cooked as well.
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