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<blockquote style="position: relative; padding-left: 55px;"><section><a href="https://bertha.social/users/eltonfc/statuses/113148161602406225">Elton Carvalho (eltonfc@bertha.social)'s status on Tuesday, 17-Sep-2024 01:26:16 JST</a><a href="https://bertha.social/@eltonfc" title="eltonfc@bertha.social"><img src="https://gnusocial.jp/avatar/179288-48-20230925190920.webp" width="48" height="48" alt="Elton Carvalho" style="position: absolute; left: 0; top: 0;">Elton Carvalho</a><div><a href="https://ursal.zone/@Bruiserzinha/113148138285740443" rel="in-reply-to">in reply to</a><ul><li></ul></div></section><article><p><a href="https://ursal.zone/@Bruiserzinha">@Bruiserzinha</a> </p><p>entre 19 e 78 minutos expostas a 60 graus. Quanto maior a temperatura, menos tempo.</p><p>The F140 values (minutes of exposure at 140 F (60℃) required to effect 100% destruction) were as follows: S. senftenberg 775W in custard 78 [...]; S. manhattan in custard 19..</p><p> doi: 10.1128/am.9.4.308-315.1961</p><p>Uma gema bem cozida é 78 graus.  A clara é 82. <a href="http://www.nutribenn.com.br/receitas/detalhes.php?ID=8" rel="nofollow noreferrer">http://www.nutribenn.com.br/receitas/detalhes.php?ID=8</a></p></article><footer><a rel="bookmark" href="https://gnusocial.jp/conversation/3678061#notice-7207324">In conversation</a><time datetime="2024-09-17T01:26:16+09:00" title="Tuesday, 17-Sep-2024 01:26:16 JST">about 2 months ago</time> <span>from <span><a href="https://bertha.social/@eltonfc/113148161602406225" rel="external" title="Sent from bertha.social via ActivityPub">bertha.social</a></span></span><a href="https://bertha.social/@eltonfc/113148161602406225">permalink</a><h4>Attachments</h4><ol><li><article><header><div>Domain not in remote thumbnail source whitelist: www.nutribenn.com.br</div><h5><a href="http://www.nutribenn.com.br/receitas/detalhes.php?ID=8">Pontos de cozimento do ovo.</a></h5><div> from <span>WebCool</span></div></header><div>Pontos de cozimento do ovo.</div><footer></footer></article></li></ol></footer></blockquote>

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Elton Carvalho (eltonfc@bertha.social)'s status on Tuesday, 17-Sep-2024 01:26:16 JSTElton Carvalho
in reply to
- Chaotic Princess :Ryyca:
@Bruiserzinha
entre 19 e 78 minutos expostas a 60 graus. Quanto maior a temperatura, menos tempo.
The F140 values (minutes of exposure at 140 F (60℃) required to effect 100% destruction) were as follows: S. senftenberg 775W in custard 78 [...]; S. manhattan in custard 19..
doi: 10.1128/am.9.4.308-315.1961
Uma gema bem cozida é 78 graus. A clara é 82. http://www.nutribenn.com.br/receitas/detalhes.php?ID=8
In conversationabout 2 months ago from bertha.socialpermalink
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  Pontos de cozimento do ovo.
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