Alternative names (5)
methodOfProduction • production method • productionTechnique • productionTime • traditionalProductionMethodRandom triples
| Subject | Object |
|---|---|
| gptkb:Calvados_(AOC) | distillation |
| gptkb:Persian_Rugs | Handmade |
| gptkb:Pure_Blue_Japan | traditional shuttle looms |
| gptkb:Hydrogen_cyanide | gptkb:Andrussow_process |
| gptkb:Axminster_carpet | hand-knotted |
| gptkb:Muscat_de_Beaumes-de-Venise_AOC | fortification with grape spirit |
| gptkb:Eaux-de-vie | Double distillation |
| gptkb:Low-moisture_mozzarella | aged |
| gptkb:Toaka | Distillation |
| gptkb:Birkin_bag | up to 48 hours per bag |
| gptkb:Vologda_butter | pasteurized cream |
| gptkb:Chandon_India | Traditional method |
| gptkb:Round_Mountain_Gold_Mine | milling |
| gptkb:KOH | electrolysis of potassium chloride solution |
| gptkb:Roquefort_cheese | aged in natural caves |
| gptkb:Graphene | chemical vapor deposition |
| gptkb:Jamón_de_Guijuelo | dry-cured |
| gptkb:Methyl_ethyl_ketone | dehydrogenation of 2-butanol |
| gptkb:Harzer_Käse | fermentation |
| gptkb:Coppa_di_Parma | dry-cured |