184
Líon torthaí a aimsíodh
Number of matches found
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a type of spoilage of wine characterized by formation of acetic acid andethyl acetate by bacteria of the genus Acetobacter
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Tá sna polaiméirí aonaid ghlúcóisídeacha ionadaithe leis an bhfoirmle ghinearálta seo a leanas
The polymers contain substituted glucosidic units with the following general formula
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A process to remove dust, fine particles and other parts with suspended cereal fines from a bulk of grain during transfer by means of an air-flow.
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Fibrous solids remaining after sugar cane has been chopped, shredded and crushed so that the juices can be collected; usually burnt as fuel or to generate eletcricity.
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(i mbia)
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bainne ar lú ná 3.5% a chion saille
Milk with a fat content of less than 3.5%
bainne nach lú ná 1% a chion saille
Milk with a fat content of not less than 1%
ina bhfuil cion saille x%
of an x% fat content
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method for ionic extraction in wine via an electric field using cation permeable membranes and bipolar membranes to increase titratable acidity and actual acidity
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DRÉACHT-IONTRÁIL
DRAFT ENTRY
GAcolacailciféaról fir1▼ le faomhadh/for approval
gu colacailciféaróil, ai colacailciféaróil, gi colacailciféaról
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(meascán dé dhá leacht nach gcumaisctear de réir nádúir)
(blend of two liquids which do not mix naturally)
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The ratio between the vapour pressure of a food itself, when in a completely undisturbed balance with the surrounding air media, and the vapour pressure of distilled water under identical conditions.
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high molecular weight polysaccharide gum produced by a pure culture fermentation of a carbohydrate by Pseudomonas elodea, purified by recovery with ethanol or 2-propanol, dried, and milled