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The sugar glider (Petaurus breviceps) is a small, omnivorous, arboreal, and nocturnal gliding possum. The common name refers to its predilection for sugary foods such as sap and nectar and its ability to glide through the air, much like a flying squirrel. [8] They have very similar habits and appearance to the flying squirrel, despite not being ...
Petaurus. The genus Petaurus (/ pə.tɔːˈrəs /) contains flying phalangers or wrist-winged gliders, a group of arboreal possums native to Australia, New Guinea, and surrounding islands. There are eight species: the sugar glider, savanna glider, Krefft's glider, squirrel glider, mahogany glider, northern glider, yellow-bellied glider and Biak ...
Peters, 1859. Synonyms. P. (Belideus) notatus, Peters 1859[1] Krefft's glider (Petaurus notatus) is a species of arboreal nocturnal gliding possum, a type of small marsupial. It is native to most of eastern mainland Australia and has been introduced to Tasmania. [2][3] Populations of Petaurus from New Guinea and Indonesia previously classified ...
The Biak glider (Petaurus biacensis) is a species of marsupial in the family Petauridae. It is endemic to the Schouten Islands in the western region of Papua Province , Indonesia . It was formerly considered to be a subspecies of Petaurus breviceps ( sugar glider ); there is still uncertainty regarding its status as a distinct species.
Krupuk kulit (Javanese: rambak or Minangkabau: karupuak jangek, lit: "skin crackers") is a traditional Indonesian cattle skin krupuk (cracker). [2] It is traditionally made from the soft inner skin of cattle ( cow or water buffalo ) which is diced and sun-dried until it hardens and loses most of its water content.
It can refer simply to fried pre-cooked rice, a meal including stir-fried rice in a small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns.
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Glycyrrhizin. E958 (glazing agents, ...) Glycyrrhizin (glycyrrhizic acid or glycyrrhizinic acid) is the chief sweet-tasting constituent of Glycyrrhiza glabra (liquorice) root. Structurally, it is a saponin used as an emulsifier and gel -forming agent in foodstuffs and cosmetics. Its aglycone is enoxolone.