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used in Fast Food Nation

2 uses
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chemically change by a living agent — such as when yeast or bacteria changes sugar to alcohol when making wine
  • Complex flavors are being made through fermentation, enzyme reactions, fungal cultures, and tissue cultures.
    p. 128.4
  • The development of new fermentation techniques, as well as new techniques for heating mixtures of sugar and amino acids, have led to the creation of much more realistic meat flavors.
    p. 128.6

There are no more uses of "ferment" in Fast Food Nation.

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