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Reduce the liquid by half.
Bring to the boil to reduce the liquid by half.
The CO2 is extracted from the liquid by applying heat.
Add the honey to the quince syrup and reduce the liquid by a third.
6 Turn up the heat and reduce the liquid by half.
Place the casserole over a high heat to reduce the liquid by one-third.
Increase the heat to high and reduce the liquid by two-thirds, 15 to 20 minutes.
Add the fish stock and, once again, reduce the liquid by half.
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Olive mill wastewater (OMW) is the liquid by-product generated during olive oil production.
Olive mill wastewater (OMW) is the liquid by-product generated during olive oil production (Mekki et al. 2009).
The physico-chemical parameters of the liquid by-products collected over 38 months were supported by quantitative real-time PCR (qPCR) amplifications of functional genes transcripts and a metagenomic approach that describes the archaeal and bacterial community in the MP.
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