→ Fichas Del Libro - "The Book Of Cheese" (Charles Thom And Walter Warner Fisk) → Start Learning / Download MP3 Flashcards

Question		Answer
rennet start learning		cuajo
casein start learning		caseína
souring start learning		agria
pepsin start learning		pepsina
ripening start learning		madurez
curd start learning		Cuajada
whey start learning		suero
titration start learning		valoración
pasteurization start learning		pasteurización
edam start learning		queso Edam
yeasts start learning		levaduras
cupful start learning		taza
curdling start learning		cuajado
putrefactive start learning		putrefacto
lactic start learning		láctico
ferments start learning		fermentos
esters start learning		ésteres
titrated start learning		titulado
lactates start learning		lactatos
mellowness start learning		suavidad
salting start learning		salazón
ripened start learning		madurado
parturition start learning		parto
cheeses start learning		quesos
calorimeter start learning		calorímetro
matting start learning		estera
derivations start learning		derivaciones
nitrogenous start learning		nitrogenado
acidity start learning		la acidez
firmed start learning		Firme
semi-solid start learning		semisólido
peroxidase start learning		peroxidasa
aliquot start learning		alícuota
pasteurized start learning		pasteurizado
viscid start learning		viscoso
proteolytic start learning		proteolítico
albumin start learning		albúmina
shorthorn start learning		cuerno corto
pailful start learning		cubo
spoilage start learning		deterioro
fermentation start learning		fermentación
pipette start learning		pipeta
contaminations start learning		contaminaciones
globules start learning		glóbulos
coagulated start learning		coagulado
dairying start learning		venta de productos lácteos
carefulness start learning		cuidado
micro-organisms start learning		microorganismos
colostrum start learning		calostro
cocci start learning		cocos
camembert start learning		queso Camembert
hygrometer start learning		higrómetro
coagulation start learning		la coagulación
coagulating start learning		coagulando
mottled start learning		abigarrado
pound start learning		la libra
lumpiness start learning		abultamiento
cheddar start learning		queso Cheddar
acidification start learning		acidificación
acetic start learning		acético
coagulate start learning		coagular
crosswise start learning		al través
inch start learning		la pulgada
pastured start learning		pasto
filtrate start learning		filtrar
nutritive start learning		nutritivo
compactness start learning		compacidad
illustration start learning		la ilustración
patron's start learning		patrón
teaspoonful start learning		cucharadita
milled start learning		molido
exportation start learning		exportación
purchasable start learning		comprable
castors start learning		ruedas
well-marked start learning		bien marcado
non-absorbent start learning		no absorbente
bulged start learning		abultado
bacteriology start learning		bacteriología
aggregates start learning		agregados
separator start learning		separador
localities start learning		localidades
curdled start learning		cuajado
one-half start learning		una mitad
hydrometer start learning		hidrómetro
standardization start learning		normalización
water-soluble start learning		Agua soluble
variously start learning		diversamente
streptococci start learning		estreptococos
ladled start learning		cucharada
sopped start learning		sopeado
alcohols start learning		alcoholes
bur start learning		rebaba
rind start learning		corteza
varieties start learning		variedades
furnishes start learning		amueblar
phenolphthalein start learning		fenolftaleína
bacillus start learning		bacilo
evaporation start learning		evaporación
resultant start learning		resultante
seamy start learning		sórdido
typified start learning		tipificado

Fichas del libro - "The Book of Cheese" (Charles Thom and Walter Warner Fisk)

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