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wosk trupi
543 postmortem changes
Last Update: 2014-12-09
Usage Frequency: 6
Quality:
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trupi | kosi |
carcases | cuts |
Last Update: 2010-09-10
Usage Frequency: 1
Quality:
trupi, polovice trupov:
trupovi, polovice trupova:
Last Update: 2019-02-08
Usage Frequency: 1
Quality:
trupi se ohlajajo, dokler notranjost mišične mase ne doseže ustrezne temperature za zorenje in prevoz.
rümpasid jahutatakse, kuni lihasmassi sisetemperatuur on küpsetamiseks ja transpordiks sobiv.
Last Update: 2010-09-26
Usage Frequency: 1
Quality:
02071290 | piščančji trupi, znani kot 65 % piščanci, zamrznjeni | 125,0 | 0 | br |
02071290 | fowls of the species gallus domesticus, not cut in pieces, presented as "65 % chickens", frozen | 125,0 | 0 | br |
Last Update: 2010-09-27
Usage Frequency: 3
Quality:
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02071210 | piščančji trupi, znani kot 70 % piščanci, zamrznjeni | 124,2 | 0 | ar |
02071210 | fowls of the species gallus domesticus, not cut in pieces, presented as "70 % chickens", frozen | 124,2 | 0 | ar |
Last Update: 2010-09-27
Usage Frequency: 1
Quality:
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trupi se hranijo pri temperaturi od 3 do 4 °c za manj kot 24 ur in od 1 do 3 °c za daljše obdobje; najdaljši čas hranjenja je 6 dni.
rümpasid säilitatakse temperatuuril 3-4 °c, kui säilitusaeg on alla 24 tunni, ja temperatuuril 1-3 °c, kui säilitusaeg on pikem; maksimaalne säilitusaeg on kuus päeva.
Last Update: 2010-09-26
Usage Frequency: 1
Quality:
trupi težkih telet (170 do 270 kg), vzrejenih na kmetiji, ki so ob zakolu stara največ 10 mesecev in katerih meso je rožnate barve, mehko in sočno.
heavy farm veal calf carcasses (170 to 270 kg) slaughtered at no later than 10 months, with pink, tender and tasty flesh.
Last Update: 2013-10-20
Usage Frequency: 1
Quality:
(4) ali [(f) so bili trupi ali kosi trupov majhnih divjih sesalcev označeni z oznako zdravstvene ustreznosti v skladu z oddelkom i priloge ii k uredbi (es) št.
(4) either [(f) the carcass or parts of the carcass of small wild mammals have been marked with an identification mark in accordance with section i, of annex ii to regulation (ec) no 853/2004;]
Last Update: 2017-03-14
Usage Frequency: 1
Quality: