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pomace |
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pomace [′päm·əs] (food engineering) In the preparation of cider, the material derived from apples or similar fruits by crushing or grinding. The residue of grape skins, seeds, and stems after wine grapes have been pressed and the juice has been separated. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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