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Forced into an arranged marriage, a sorceress will stop at nothing to regain her freedom.Violet Elder escapes her wedding night and sets out to find the family she was stolen from as a child. The Society of Crows is already hunting her, and every moment she spends in the Kingdom is one moment closer to death.When her new husband, Gavin Luna catches her in the City of Scoria, undeniable chemistry blurs the line between friend and foe. He's her enemy, and after being betrayed by everyone she considers a friend, how can she let down her guard to trust him of all people?But with the Society of Crows on their feet and the Emissaries of the God chasing their every move, they are forced to form an unlikely alliance to escape the kingdom and avoid the fate that binds her to the wicked god of shadows.Fans of Sarah J Maas, and Jennifer Armentrout are sure to devour The Curse of the Shadow God by Abbey Fox. Scroll up and one click to read this fantasy romance where children are rare, and both the Society of Crows and Emissaries of the God will stop at nothing to abduct them.

Discover the adventures of the Toonerville Trolley.A comic strip published for nearly 50 years. Created by the famous cartoonist Fontaine Fox. Here re-edited and lay out by COMIC BOOKS RESTORE.- Format 8'x10'- Black and white edition- 107 pages

1.Cheese: An Overview.- 2.General and Molecular Aspects of Rennets.- 3.The Enzymatic Coagulation of Milk.- 4.Secondary (Non-enzymatic) Phase of Rennet Coagulation and Post-Coagulation Phenomena.- 5.The Syneresis of Curd.- 6.Cheese Starter Cultures.- 7.Salt in Cheese: Physical, Chemical and Biological Aspects.- 8.Cheese Rheology.- 9.Cheese: Methods of Chemical Analysis.- 10.Biochemistry of Cheese Ripening.- 11.Water Activity in Cheese in Relation to Composition, Stability and Safety.- 12.Growth and Survival of Undesirable Bacteria in Cheese.- 13.Application of Membrane Separation Technology to Cheese Production.- 14.Acceleration of Cheese Ripening.- 15.Nutritional Aspects of Cheese.

1. Cheddar Cheese and Related Dry-Salted Cheese Varieties.- 2. Dutch-Type Varieties.- 3. Swiss-Type Varieties.- 4. Mould-Ripened Cheeses.- 5. Bacterial Surface-Ripened Cheeses.- 6. Iberian Cheeses.- 7. Italian Cheese.- 8. North European Varieties of Cheese.- 9. Ripened Cheese Varieties Native to the Balkan Countries.- 10. Cheeses of the Former USSR.- 11. Domiati and Feta Type Cheeses.- 12. Mozzarella and Pizza Cheese.- 13. Fresh Acid-Curd Cheese Varieties.- 14. Some Non-European Cheese Varieties.- 15. Processed Cheese Products.- 16. Cheeses from Ewes' and Goats' Milk.