검색어: reduce to (영어 - 말레이어)

reduce to
kurangkan kepada

reduce to grayscale
kurangkan kepada skala kelabu

reduce to & grayscale
kurangkan ke skala kelabu

reduce to 256 color
kurangkan kepada 256 warna

reduce to monochrome (dithered)
kurangkan ke monokrom (mengagak)

reduce to 256 color (dithered)
kurangkan kepada 256 warna (mengagak)

posterize tool: reduce to a limited set of colors
alat posterkan: kurangkan ke set warna yang terhad

frame '%s' is too high. please reduce to no more than %dpx.
bingkai '%s' terlalu tinggi. sila kurangkan tidak lebih dari %dpx.

do not neglect to reduce to writing your transaction for a specified term, whether it be big or small.
yang demikian itu, lebih adil di sisi allah dan lebih membetulkan (menguatkan) keterangan saksi, dan juga lebih hampir kepada tidak menimbulkan keraguan kamu.

verify hygiene activities in the kitchen 1. hazard analysis critical control point (haccp) applications in the kitchen one effective food safety system is called the hazard analysis critical control point system, or haccp (pronounced hass-up). versions of this system have been widely adopted throughout the food-service industry. the steps of the haccp system the purpose of haccp is to identify, monitor, and control dangers of food contamination. it is a system of seven steps: i. assess hazards. ii. identify critical control points (ccps). iii. set up standards or limits for ccps. iv. set up procedures for monitoring ccps. v. establish corrective actions. vi. set up a recordkeeping system. vii. verify the system is working. the haccp seven principles principle 1: conduct a hazard analysis. plants determine the food safety hazards and identify the preventive measures the plant can apply to control these hazards. a food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. principle 2: identify critical control points. a critical control point (ccp) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level. principle 3: establish critical limits for each critical control point. a critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.
sahkan aktiviti kebersihan di dapur 1. aplikasi hazard analysis critical control point (haccp) di dapur satu sistem keselamatan makanan yang berkesan dipanggil sistem titik kawalan kritikal analisis bahaya, atau haccp (disebut hass up). versi sistem ini telah digunakan secara meluas di seluruh industri perkhidmatan makanan. langkah-langkah sistem haccp tujuan haccp adalah untuk mengenal pasti, memantau, dan mengawal bahaya pencemaran makanan. ia adalah sistem tujuh langkah: i. menilai hazar