Traduction de «Phytate de calcium » (Français → Anglais) :

myo-inositol hexakis(dihydrogenphosphate) hexacalcium salt [ calcium phytate | hexacalcium phytate ]

calcium hydrogen phosphate [ bicalcic phosphate | bicalcium phosphate | calcium acid phosphate | calcium dibasic phosphate | calcium hydrogen orthophosphate | calcium monohydrogen phosphate | calcium phosphate (1:1) | calcium phosphate dihydrate | calcium secondary phosphate | dibasic calcium phosphat ]

acid calcium phosphate [ calcium biphosphate | calcium bis(dihydrogenorthophosphate) | calcium bis(dihydrogenphosphate) | monobase calcium phosphate | monobasic calcium orthophosphate | monobasic calcium phosphate | monocalcium orthophosphate | monocalcium phosphate | primary calcium phosphate ]

dibasic calcium phosphate | dibasic phosphate | calcium hydrogen phosphate | dicalcium orthophosphate | bicalcium phosphate | calcium monohydrogen phosphate

calcium di(2-stearoyloxy)propionate | calcium di-2-stearoyl lactate | calcium stearoyl lactate | calcium stearoyl lactylate | calcium stearoyl-2-lactylate

calcium chloride

calcium salt of malic acid | E352 calcium malates | E352(i), calcium malate | E352(ii) calcium hydrogen malate | monocalcium salt of DL-malic acid

dibasic calcium phosphate | dicalcium orthophosphate | bicalcium phosphate | secondary calcium phosphate | bicalcic phosphate

Sodium phytate

...ase // Appendix 9 // Requirements for pieces of oak wood // Appendix 10 // Requirements for the partial dealcoholisation of wine // Appendix 11 // Requirements for treatment with PVI/PVP copolymers // Appendix 12 // Requirements for treatment with cation exchangers to ensure the tartaric stabilisation of the wine // THE MAXIMUM SULPHUR DIOXIDE CONTENT OF WINES // Increase in the maximum total sulphur dioxide content where the climate conditions make this necessary // THE MAXIMUM VOLATILE ACID CONTENT OF WINES // LIMITS AND CONDITIONS FOR THE SWEETENING OF WINES // AUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE TO SPARKLI ...[+++]NG WINES, QUALITY SPARKLING WINES AND QUALITY AROMATIC SPARKLING WINES // List of vine varieties grapes of which may be used to constitute the cuvée for preparing quality aromatic sparkling wines and quality sparkling wines with a protected designation of origin // AUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE TO LIQUEUR WINES AND LIQUEUR WINES WITH A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION // The list of liqueur wines with a protected designation of origin whose production involves special rules // List of varieties that may be used to produce liqueur wines with a protected designation of origin that bear the specific, traditional terms ‘vino dulce natural’, ‘vino dolce naturale’, ‘vinho doce natural’ and ‘οινος γλυκυς φυσικος’ // SPECIAL COMMUNITY ANALYSIS METHODS // CORRELATION TABLE REFERRED TO IN THE SECOND PARAGRAPH OF ARTICLE 16 ...

of red wines with potassium ferrocyanide or with calcium phytate

Calcium phytate, the use of which is provided for in point 3(p) of Annex IV to Regulation (EC) No 1493/1999, may be used only under the supervision of an oenologist or technician officially approved by the authorities of the Member State in whose territory the process is carried out, the extent of whose responsibility shall be fixed, if necessary, by the Member State concerned.

Calcium phytate, the use of which is provided for in point 3(p) of Annex IV to Regulation (EC) No 1493/1999, may be used only under the supervision of an oenologist or technician officially approved by the authorities of the Member State in whose territory the process is carried out, the extent of whose responsibility shall be fixed, if necessary, by the Member State concerned.