Edible substance
71Lentin des chênes — Shiitaké Shiitaké …
72Lentin du chêne — Shiitaké Shiitaké …
73Lentinula edodes — Shiitaké Shiitaké …
74Lentinus edodes — Shiitaké Shiitaké …
75Shiitake — Shiitaké Shiitaké …
76Shiitaké — Shiitaké …
77gelatin — /jel euh tn/, n. 1. a nearly transparent, faintly yellow, odorless, and almost tasteless glutinous substance obtained by boiling in water the ligaments, bones, skin, etc., of animals, and forming the basis of jellies, glues, and the like. 2. any… …
78okra — /oh kreuh/, n. 1. a shrub, Abelmoschus esculentus, of the mallow family, bearing beaked pods. 2. the pods, used in soups, stews, etc. 3. a dish made with the pods. Also called gumbo. [1670 80; said to be of West African origin, though precise… …
79Myrtales — ▪ plant order Introduction the myrtle order of flowering plants, composed of 14 families, 380 genera, and about 11,000 species distributed throughout the tropics and warmer regions of the world. The majority of these species belong to just… …
80Adulteration of Food — • This act is defined as the addition of any non condimental substance to a food Catholic Encyclopedia. Kevin Knight. 2006. Adulteration of Food Adulteration of Food …
