check raw materials for muscle food processing | inspect raw materials for muscle food processes | audit raw materials for muscle food processing | inspect raw materials for muscle food processing

https://ec.europa.eu/esco/port (...) (...) [HTML] [2017-12-31]

examiner des matières premières pour la transformation de denrées alimentaires issues de muscles

https://ec.europa.eu/esco/port (...) (...) [HTML] [2017-12-31]

https://ec.europa.eu/esco/port (...) [HTML] [2017-12-31]

auxotonic muscle contraction | isometric muscle contraction | isotonic muscle contraction | muscle contraction

http://iate.europa.eu/FindTerm (...) (...) [HTML] [2017-12-31]

secousse musculaire | secousse musculaire isométrique | secousse musculaire isotonique

http://iate.europa.eu/FindTerm (...) (...) [HTML] [2017-12-31]

http://iate.europa.eu/FindTerm (...) [HTML] [2017-12-31]

http://gdt.oqlf.gouv.qc.ca/fic (...) (...) [HTML] [2018-01-01]

muscle lisse | muscle blanc | muscle involontaire

http://gdt.oqlf.gouv.qc.ca/fic (...) (...) [HTML] [2018-01-01]

http://gdt.oqlf.gouv.qc.ca/fic (...) [HTML] [2018-01-01]

skeletal muscle | striated muscle | voluntary muscle

http://iate.europa.eu/FindTerm (...) (...) [HTML] [2017-12-31]

muscle du squelette | muscle locomoteur | muscle squelettique | muscle strié | muscle volontaire

http://iate.europa.eu/FindTerm (...) (...) [HTML] [2017-12-31]

http://iate.europa.eu/FindTerm (...) [HTML] [2017-12-31]

slow-twitch muscle fiber [ ST muscle fiber | slow-twitch fiber | type I muscle fiber | slow muscle fiber ]

http://www.btb.termiumplus.gc. (...) (...) [HTML] [2018-01-01]

fibre musculaire à contraction lente [ fibre musculaire lente | fibre lente | fibre de type I | fibre I ]

http://www.btb.termiumplus.gc. (...) (...) [HTML] [2018-01-01]

http://www.btb.termiumplus.gc. (...) [HTML] [2018-01-01]

fast-twitch muscle fiber [ FT muscle fiber | fast-twitch fiber | type II muscle fiber | fast muscle fiber ]

http://www.btb.termiumplus.gc. (...) (...) [HTML] [2018-01-01]

fibre musculaire à contraction rapide [ fibre à contraction rapide | fibre rapide | fibre de type II | fibre II ]

http://www.btb.termiumplus.gc. (...) (...) [HTML] [2018-01-01]

http://www.btb.termiumplus.gc. (...) [HTML] [2018-01-01]

IN-CONTEXT TRANSLATIONS

(c) Longissimus muscles that, 10 minutes after being exposed by knife-ribbing, have a colour ranging from dark red to bright red; and

http://laws-lois.justice.gc.ca (...) (...) [HTML] [2014-09-25]

c) des muscles longissimus qui, 10 minutes après avoir été exposés par l’incision transversale, ont une couleur variant du rouge foncé au rouge vif;

http://laws-lois.justice.gc.ca (...) (...) [HTML] [2014-09-25]

http://laws-lois.justice.gc.ca (...) [HTML] [2014-09-25]

(c) Longissimus muscles that, 10 minutes after being exposed by knife-ribbing, are dark red in colour; and

http://laws-lois.justice.gc.ca (...) (...) [HTML] [2014-09-25]

c) des muscles longissimus qui, 10 minutes après avoir été exposés par l’incision transversale, sont d’un rouge foncé;

http://laws-lois.justice.gc.ca (...) (...) [HTML] [2014-09-25]

http://laws-lois.justice.gc.ca (...) [HTML] [2014-09-25]

(c) Longissimus muscles that, 10 minutes after being exposed by knife-ribbing, are firm and bright red in colour;

http://laws-lois.justice.gc.ca (...) (...) [HTML] [2014-09-25]

c) des muscles longissimus qui, 10 minutes après avoir été exposés par l’incision transversale, sont fermes et d’un rouge vif;

http://laws-lois.justice.gc.ca (...) (...) [HTML] [2014-09-25]

http://laws-lois.justice.gc.ca (...) [HTML] [2014-09-25]

(c) flank muscles that are pink to light red in colour; and

http://laws-lois.justice.gc.ca (...) (...) [HTML] [2014-09-25]

c) des muscles dans les flancs dont la couleur varie de rose à rouge pâle;

http://laws-lois.justice.gc.ca (...) (...) [HTML] [2014-09-25]

http://laws-lois.justice.gc.ca (...) [HTML] [2014-09-25]

For more results, go to https://pro.wordscope.com to translate your documents with Wordscope Pro!

(c) Longissimus muscles that, 10 minutes after being exposed by knife-ribbing, are bright red in colour; and

http://laws-lois.justice.gc.ca (...) (...) [HTML] [2014-09-25]

c) des muscles longissimus qui, 10 minutes après avoir été exposés par l’incision transversale, sont d’un rouge vif;

http://laws-lois.justice.gc.ca (...) (...) [HTML] [2014-09-25]

http://laws-lois.justice.gc.ca (...) [HTML] [2014-09-25]

According to the local traditional practices for breeding the animals of both sexes, slaughter takes place when they are between 30-120 days old, providing carcasses between 3,50 kg and 7,50 kg in weight which are low in fat, high in muscle content, light red in colour, tender, succulent and of pleasant aroma.

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2011-12-31]

Conformément aux pratiques locales traditionnelles d’élevage des animaux des deux sexes, l’abattage intervient à un âge compris entre 30 et 120 jours. Les carcasses, dont le poids se situe entre 3,5 kg et 7,5 kg, présentent une faible teneur en graisses et une forte proportion de muscle. De couleur rouge clair, la viande est tendre, succulente et possède un arôme agréable.

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2011-12-31]

http://eur-lex.europa.eu/legal (...) [HTML] [2011-12-31]

Others have searched : bruecke muscle bruecke's muscle ft muscle fiber so muscle fiber st muscle fiber auxotonic muscle contraction fast muscle fiber fast-twitch fiber fast-twitch muscle fiber involuntary muscle isometric muscle contraction isotonic muscle contraction muscle contraction plain muscle red muscle red muscle fiber red muscle meat skeletal muscle slow muscle fiber slow oxidative muscle fiber slow-twitch fiber slow-twitch muscle fiber smooth muscle striated muscle tensor choroideae muscle type i muscle fiber type ii muscle fiber unstriated muscle unstriped muscle visceral muscle voluntary muscle

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Date index: 2023-05-01