Cultured cream, also known as sour cream, fermented cream and crème fraîche, is a traditional dairy product in many countries and has a variety of uses. (Judith A. Narvhus, Nina Østby, Roger K. Abrahamsen, Science and technology of cultured cream products: A review, International Dairy Journal, Volume 93, 2019, Pages 57-71, ISSN 0958-6946,
https://doi.org/10.1016/j.idairyj.2019.01.011)
A technique for the estimation of the molecular weight of a compound by measuring its effect on the freezing point of a solvent. (https://en.wiktionary.org/wiki/cryoscopy)
A deep-bodied fish that lives in canals, pools, reservoirs and slower-flowing rivers. Bream form large shoals, slowly swimming to feed on small invertebrates at the canal bed. (Canal & River Trust. 2025. Bream https://canalrivertrust.org.uk/things-to-do/fishing/caring-for-our-fish/freshwater-fish-species/bream)
A DNA virus is a virus that has DNA as its genetic material and replicates using a DNA-dependent DNA polymerase. (https://en.wikipedia.org/wiki/DNA_virus)
Grassy or tree legume that provides leaves and stems for grazing or use in silage. (FAO, 2016. Save and Grow in Practice: Maize, Rice, Wheat. A Guide to Sustainable Cereal Production http://www.fao.org/3/a-i4009e.pdf)
Accelerating the occurrence of a yellow pigmentation due to destruction of chlorophyll. (FAO & WHO. 2017. DISCUSSION PAPER ON GLOSSARY OF TERMS USED IN THE LAYOUT FOR CODEX STANDARDS FOR FRESH FRUITS AND VEGETABLES, CX/FFV 17/20/11. Codex Alimentarius Commission. Rome.
https://www.fao.org/fao-who-codexalimentarius)
Note
The removal of the green pigment (chlorophyll) from the skins of mature fruit, typically by treatment with ethylene.
