Climate resilience is the capacity of a community or environment to anticipate and manage climate impacts, minimize their damage, and recover and transform as needed after the initial shock. (UNDP. 2023. The Climate Dictionary. https://www.undp.org/publications/climate-dictionary)
Cheeses in brine are semi-hard to soft ripened cheeses in conformity with the General Standard for Cheese (CXS 283-1978). The body has a white to yellowish colour and a compact texture suitable for slicing, with none to few mechanical openings. The cheeses have no actual rind and have been ripened and preserved in brine until delivered to, or prepacked for, the consumer. Certain individual cheeses in brine contain specific herbs and spices as part of their identity. (FAO & WHO. 2022. Group Standard for Cheeses in Brine. Codex Standard, No. CXS 208-1999. Rome. https://www.fao.org/fao-who-codexalimentarius)
Corn cob mix (corn cob meal) consists of grain and cobs only and is occasionally a direct result of combine harvester. It is popular in European countries, both for cattle and finishing pigs. (Adapted from Feedipedia 2019, https://www.feedipedia.org/node/713)
The thermosteric anomaly (Δ s,t. ) is the difference between the specific. volume of water at S = 35‰ and T = 0oC and the salinity and. temperature of the actual water sample. (UMass Lowell. Eby, N. The World Ocean - II https://faculty.uml.edu/Nelson_Eby/87.202/Lectures/Oceans%20II%20-%20Physical%20Properties.pdf)
The foliage bearing section of a tree or plant formed by its branches and not including any clear stem/trunk. (Adapted from Arboricultural Association, 2023. A brief guide to tree work terminology and definitions https://www.trees.org.uk/Help-Advice/Public/A-brief-guide-to-tree-work-terminology-and-definit)
An effect attributable to a genetic contribution of the female parent of the individual being evaluated. (FAO Glossary of Biotechnology for Food and Agriculture, 2001)
Rice bran oil (rice oil) is derived from the bran of rice (Oryza sativa L.). (FAO & WHO. 2022. Standard for Named Vegetable Oils. Codex Standard, No. CXS 210-1999. Rome. https://www.fao.org/fao-who-codexalimentarius)
