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juuston kypsymisen kuvailua koskevat tieteelliset menetelmät on koottu käsikirjaan laboratory manual for chemical analysis of cheese.
cheese: the laboratory manual for chemical analysis of cheese brings together scientific methods which are of value for the characterization of cheese ripening: cat.: cgna18890enc. 123 pp.. 622.
nimityksen rekisteröimisestä suojattujen alkuperänimitysten ja suojattujen maantieteellisten merkintöjen rekisteriin (staffordshire cheese (san))
entering a designation in the register of protected designations of origin and protected geographical indications (staffordshire cheese (pdo))
use of plasmin to increase the sensitivity of the detection of bovine milk in ovine and/or caprine cheese by gel isoelectric focusing of γ2-caseins.
use of plasmin to increase the sensitivity of the detection of bovine milk in ovine and/or caprine cheese by gel isoelectric focusing of γ2-caseins.
on myös hienoa tuntea valmistuvien nuorten uusiutunut mielenkiinto alaa kohtaan”, toteaa catherine mead, lynher dairies cheese company ltd -yhtiön johtaja.
like the extreme academy, it was a complete success: between may and december 2006, the fifteen cornwall restaurant, which provides 40 new jobs, served 65 000 meals.
krause i., berner i, klostermeyer h.: sensitive detection of cow milk in ewe and goat milk and cheese by carrier ampholyte – and carrier ampholyte/immobilized ph gradient – isoelectric focusing of γ-caseins using plasmin as signal amplifier. in: electrophoresis-forum 89 (b. j. radola, ed.) pp 389–393, bode-verlag, münchen (1989).
krause i., berner i, klostermeyer h.: sensitive detection of cow milk in ewe and goat milk and cheese by carrier ampholyte — and carrier ampholyte/immobilized ph gradient — isoelectric focusing of γ-caseins using plasmin as signal amplifier. in: electrophoresis-forum 89 (b. j. radola, ed.) pp 389-393, bode-verlag, münchen (1989).