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Results for coccus translation from English to Danish

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Danish

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English

coccus

Danish

kokker

Last Update: 2014-11-14
Usage Frequency: 5
Quality:

Reference: IATE

English

Coccus

Danish

Kok

Last Update: 2012-01-25
Usage Frequency: 1
Quality:

Reference: Wikipedia

English

Ohara-Haga coccus

Danish

Ohara-Haga's kok

Last Update: 2014-11-14
Usage Frequency: 3
Quality:

Reference: IATE

English

felted beech coccus

Danish

bøgeskjoldlus

Last Update: 2014-11-15
Usage Frequency: 15
Quality:

Reference: IATE

English

mesophilic total colony units: > 1 × 107 per gram, with a prevalence of lactic acid bacteria and coccus.

Danish

indhold af mesofile bakterier: > 1 × 107 kolonidannende bakterier pr. g, overvejende lactobacillus og coccus-bakterier.

Last Update: 2014-11-21
Usage Frequency: 1
Quality:

Reference: IATE
Warning: Contains invisible HTML formatting

English

Carmines and carminic acid are obtained from aqueous, aqueous alcoholic or alcoholic extracts from Cochineal, which consists of the dried bodies of the female insect Dactylopius coccus Costa.

Danish

Carminer og carminsyre fremstilles ud fra vandige, vandige alkoholiske eller alkoholiske ekstrakter af cochenille, der består af tørrede hunner af insektarten Dactylopius coccus Costa.

Last Update: 2014-11-21
Usage Frequency: 1
Quality:

Reference: IATE

English

- mesophilic total colony units: > 1 × 107 per gram, with a prevalence of lactic acid bacteria and coccus.

Danish

- Innehåll av mesofila bakterier: > 1 × 107 koloniskapande bakterier per gram, huvudsakligen lactobacillus- och coccus-bakterier.

Last Update: 2010-09-01
Usage Frequency: 1
Quality:

Reference: MatteoT
Warning: Contains invisible HTML formatting

English

- mesophilic total colony units: > 1 × 107 per gram, with a prevalence of lactic acid bacteria and coccus.

Danish

- indhold af mesofile bakterier: > 1 × 107 kolonidannende bakterier pr.

Last Update: 2010-09-01
Usage Frequency: 1
Quality:

Reference: MatteoT
Warning: Contains invisible HTML formatting

English

The natural colouring agents most commonly used by the food industry are caramel (E 150), which is obtained by heating saccharose or other sugars, cochineal carminic acid (E 120) extracted from a Latin American insect (Coccus cacti), and roucou, a yellow colouring agent extracted from the seed of the annatto tree (E 160 b).

Danish

De mest benyttede i fødevareindustrien er karamel ^E 150), der fremstilles veu opvarmning af saccharose eller andre sukkerstoffer, ægte karmin (E 120), der udvindes af et insekt fra Latinamerika (Coccus cacti), og annatto, et gult farvestof, som udvindes af frø fra annattotræet (E 160 b).

Last Update: 2014-02-06
Usage Frequency: 1
Quality:

Reference: MatteoT

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