Alternative names (5)
methodOfProduction • production method • productionTechnique • productionTime • traditionalProductionMethodRandom triples
| Subject | Object |
|---|---|
| gptkb:antimony_trioxide | roasting stibnite (Sb2S3) |
| gptkb:BBS_alloy_wheels | gptkb:actor |
| gptkb:Hardanger_cider | fermentation of local apples |
| gptkb:Queso_Mahón-Menorca | pressed cheese |
| gptkb:Crémant_du_Jura | traditional method |
| gptkb:J/ψ_particle | high-energy particle collisions |
| gptkb:Chinese_silk | sericulture |
| gptkb:methanoic_acid | hydrolysis of methyl formate |
| gptkb:Imperial_tribute_tea | carefully selected and processed |
| gptkb:Eaux-de-vie | Double distillation |
| gptkb:Echizen-yaki | wood-fired kilns |
| gptkb:Brut_Rosé | traditional method |
| gptkb:1,1,2,2-Tetrachloroethane | chlorination of ethylene or acetylene |
| gptkb:Rivesaltes_AOC_(fortified_wine) | mutage |
| gptkb:Medieval_Manuscripts | handwritten |
| gptkb:copper_sulfate | reaction of copper with sulfuric acid |
| gptkb:Sabina_DOP_olive_oil | cold extraction |
| gptkb:Sciacchetrà_wine | passito |
| gptkb:Roses_de_Jeanne_Champagne | Single parcel |
| gptkb:Asti_(Moscato_Bianco) | gptkb:Charmat_method |