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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | === Thermal characteristics === [[File:Creamed honey Maillard reaction after aging.jpg|thumb|Creamed honey: the honey on the left is fresh, and the honey on the right has been aged at room temperature for two years. The Maillard reaction produces considerable differences in the color and flavor of the aged honey, which remains edible.]] |
| h Japanese (ja) | === 熱特性 === [[File:Creamed honey Maillard reaction after aging.jpg|thumb|クリームハチミツ：左のハチミツは新鮮なもので、右のハチミツは室温で2年間熟成させたものである。メイラード反応により、熟成されたハチミツの色と風味にかなりの違いが生じるが、食用可能である。]] |