I did it not for his cause.

The contribution of sensory analysis toward the development of descriptors, definitions, and references to describe the phenomenon of WOF in cooked meat products has come a long way since the time of Tims and Watts.

Hence, features developed for the classification of entire trajectories could also be applied to subtrajectories, with little modification.

In the meantime, SWR staff have warned privately that an acute shortage of rolling stock is looming, because the new trains are not ready.