-
1 желток
-
2 яичный желток
-
3 богатый желтком
-
4 сухой яичный желток
1) Food industry: egg yolk solids, yolk powder, EYP (Egg Yolk Powder)2) Makarov: dried yolkУниверсальный русско-английский словарь > сухой яичный желток
-
5 стабилизированный сухой яичный желток
Food industry: glucose-free egg yolk solidsУниверсальный русско-английский словарь > стабилизированный сухой яичный желток
-
6 Eigelbpulver
n < nahr> ■ egg yolk solids -
7 Trockeneigelb
n < nahr> ■ egg yolk solids -
8 Eigelbpulver
negg yolk solids -
9 Trockeneigelb
negg yolk solids -
10 яичный порошок
1) Engineering: egg solids2) Gastronomy: egg powder, powdered eggs3) Food industry: whole egg powder4) Makarov: dehydrated eggs, desiccated eggs, dried eggs, processed eggs5) Logistics: dried yolk
См. также в других словарях:
Egg allergy — is a type of food allergy. It is a hypersensitivity to dietary substances from the yolk or whites of eggs, causing an overreaction of the immune system which may lead to severe physical symptoms for millions of people around the world. [National… … Wikipedia
egg — egg1 eggless, adj. eggy, adj. /eg/, n. 1. the roundish reproductive body produced by the female of certain animals, as birds and most reptiles, consisting of an ovum and its envelope of albumen, jelly, membranes, egg case, or shell, according to… … Universalium
Eggnog — This article is about the milk based beverage. For the Melvins album, see Eggnog (album). A carton and a glass of eggnog from Montreal, called by its French name lait de poule, which means literally milk of the chicken. Eggnog, or egg nog, is a… … Wikipedia
Emulsion — A. Two immiscible liquids, not yet emulsified B. An emulsion of Phase II dispersed in Phase I C. The unstable emulsion progressively separates D. The surfactant (purple outline around particles) positions itself on the interfaces between Phase II … Wikipedia
nutrition, human — Introduction process by which substances in food are transformed into body tissues and provide energy for the full range of physical and mental activities that make up human life. The study of human nutrition is interdisciplinary in… … Universalium
Winemaking — Wine grapes. Winemaking, or vinification, is the production of wine, starting with selection of the grapes or other produce and ending with bottling the finished wine. Although most wine is made from grapes, it may also be made from other fruit… … Wikipedia
Butter — is a dairy product made by churning fresh or fermented cream or milk. It is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins. Most … Wikipedia
Paint — For other uses, see Paint (disambiguation). Paints redirects here. For the baseball team, see Chillicothe Paints. Dried green paint Paint is any liquid, liquefiable, or mastic composition which after application to a substrate in a thin layer is… … Wikipedia
Buttercream — Layer cake with buttercream icing and decorations Buttercream (also known as butter cream, butter icing or mock cream) is a type of icing or filling, used inside cakes, as a coating, and as decoration. In its simplest form, it is made by creaming … Wikipedia
Spider — Taxobox name = Spiders image width = 250px image caption = an Orb weaver spider, Family: Araneidae regnum = Animalia phylum = Arthropoda subphylum = Chelicerata classis = Arachnida ordo = Araneae ordo authority = Clerck, 1757 diversity link =… … Wikipedia
Consommé — Poultry consommé In cooking, a consommé is a type of clear soup made from richly flavored stock or bouillon that has been clarified usually through a fining process involving egg[citation needed … Wikipedia