Keeping quality refers to the ability of a product, typically food, to maintain its desired characteristics, such as taste, texture, nutritional value, and safety, over a specified period without significant deterioration or spoilage. (Oregon State University, Food Science & Technology Glossary. Definition of Keeping Quality.)
Polyuria is a condition defined as excessive or abnormally large production or passage of urine. (International Classification of Diseases, Eleventh Revision (ICD-11), World Health Organization (WHO) 2019/2021 https://icd.who.int/browse11. Licensed under Creative Commons Attribution-NoDerivatives 3.0 IGO licence (CC BY-ND 3.0 IGO). https://icd.who.int/browse/2024-01/mms/en#2137636828)
