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1 stream-press process for curing phenolic-bonded particle board
процесс полимеризации связующих из фенольных смол при прессовании древесно-стружечных плит с применением парового удара способом пропаркиАнгло-русский словарь промышленной и научной лексики > stream-press process for curing phenolic-bonded particle board
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2 Abbindeverlauf
Abbindeverlauf m curing process, process of curing (z. B. bei Verschnittbitumen); process of setting (Zement, Beton usw.)Deutsch-Englisch Fachwörterbuch Architektur und Bauwesen > Abbindeverlauf
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3 Olives
This is the edible fruit of the olive tree. Found in both green unripe) and black ripe) forms, each must undergo a process to remove the bitterness found in them. This curing process is done with brine solutions, salt curing, and drying. -
4 процесс отверждения
1) Engineering: curing process2) Polygraphy: hardening process, hardening process (напр. пластмассовых форм)Универсальный русско-английский словарь > процесс отверждения
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5 процесс вулканизации
1) Astronautics: curing process2) Polymers: vulcanization processУниверсальный русско-английский словарь > процесс вулканизации
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6 процесс полимеризации
1) Astronautics: curing process2) Polymers: polymerization processУниверсальный русско-английский словарь > процесс полимеризации
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7 способ вулканизации
Polymers: curing process, vulcanization processУниверсальный русско-английский словарь > способ вулканизации
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8 технологическая обработка
1) Engineering: curing process (посол, сушка, копчение)2) Electronics: fabrication processing4) Microelectronics: handling, process, processing procedure5) Makarov: processing treatmentУниверсальный русско-английский словарь > технологическая обработка
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9 технологічна обробка
(соління, копчення) curing process, process, treating, treatment -
10 Abbindeprozess
Abbindeprozess m curing process, process of settingDeutsch-Englisch Fachwörterbuch Architektur und Bauwesen > Abbindeprozess
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11 технологическая обработка
(посол, сушка, копчение) curing process, process, treating, treatmentРусско-английский политехнический словарь > технологическая обработка
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12 процесс или способ вулканизации
Polymers: curing processУниверсальный русско-английский словарь > процесс или способ вулканизации
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13 процесс или способ отверждения
Polymers: curing processУниверсальный русско-английский словарь > процесс или способ отверждения
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14 процесс отвердения
Astronautics: curing processУниверсальный русско-английский словарь > процесс отвердения
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15 способ отверждения
Polymers: curing processУниверсальный русско-английский словарь > способ отверждения
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16 технологическая обработка пищевых продуктов
Makarov: curing process (посол, сушка, копчение)Универсальный русско-английский словарь > технологическая обработка пищевых продуктов
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17 caviar
These are the eggs of sturgeon that have been salted and cured. Grading for caviar is determined by the size and color of the roe and the species of the sturgeon. Beluga caviar, which is the most expensive of the three types of caviar, are dark gray in color and are the largest eggs. Ossetra caviar are light to medium brown and are smaller grains than beluga. Sevruga caviar are the smallest grains, the firmest in texture and are also gray in color. Pressed caviar is made of softer, lower quality eggs and have a stronger, fishier flavor. The term malossol is used to describe the amount of salt used in the initial curing process. The roe from other fish such as salmon, lumpfish, and whitefish are not considered caviars, regardless of their label. They should be addressed as roe. Caviar should be served as simply as possible. Traditional accompaniments, inspired by the Russians, are sour cream, blinis, and ice cold vodka. Lemon and minced onion are often served with caviar, but their flavors will only detract from the pure delicate flavor of the caviar. -
18 cured bacon
Most supermarket bacon is cured, using preservatives such as sodium nitrite. In the 18th century, the British system for making bacon became widespread in Europe. For centuries, bacon was cured with saltpeter, a teaspoon for 100 pounds of meat, plus lots of salt. The salt was for flavor; saltpeter was the cure. However, in the late 20th century saltpeter was banned. with the discovery of harmful nitrates that developed in the curing process. -
19 dry cured bacon
Dry cure is an old style method that uses salt, sugar, and smoke as the preservatives, and not nitrates. As a result, and because the bacon loses water in the dry curing process, it is much more concentrated and intensely flavored—saltier, smokier, and more “bacon-y.” It also doesn’t spatter and curl as much when cooked. The wet cure used commercially often has brine added to it to make it heavier. -
20 RCP
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