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21 SCM
SCM (Abk. für supply chain management, S.C.M.) MGT, S&M, LOGIS Lieferkettenmanagement n, Management n der Versorgungskette, Supply Chain Management n (papierlose, softwaregestützte Verwaltung integrierter, firmeninterner und -übergreifender Logistikketten – für Material-, Geld- und Informationsflüsse sowie für die Auftragsabwicklung – zur Abstimmung der Beschaffungs-, Produktions-, Vertriebs- und Entsorgungsplanungen über den gesamten Wertschöpfungsprozess hinweg ohne Systembrüche; oder: integriertes, prozessoptimierendes Schnittstellenmanagement entlang der Wertschöpfungskette = value chain bzw. Logistikkette = logistics chain) -
22 индекс устойчивости к трекингу
индекс устойчивости к трекингу
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[IEV number 442-01-42]EN
proof tracking index
PTI (abbreviation)
the numerical value of the proof voltage expressed in volts which a material can withstand without tracking under specified test conditions
Source: 212-01-45
[IEV number 442-01-42]FR
indice de tenue au cheminement
ITC (abréviation)
valeur numérique de la tension d'épreuve exprimée en volts, qu'un matériau peut supporter sans cheminement dans des conditions d'essai spécifiées
Source: 212-01-45
[IEV number 442-01-42]EN
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Русско-немецкий словарь нормативно-технической терминологии > индекс устойчивости к трекингу
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23 месторождение полезных ископаемых
месторождение полезных ископаемых
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[ http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]EN
mineral deposit
A mass of naturally occurring mineral material, e.g. metal ores or nonmetallic mineral, usually of economic value, without regard to mode of origin. (Source: BJGEO)
[http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]Тематики
EN
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Русско-немецкий словарь нормативно-технической терминологии > месторождение полезных ископаемых
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24 облучение продуктов питания
облучение продуктов питания
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[ http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]EN
food irradiation
The most recent addition to food preservation technologies is the use of ionizing radiation, which has some distinct advantages over conventional methods. With irradiation, foods can be treated after packaging, thus eliminating post-processing contamination. In addition, foods are preserved in a fresh state and can be kept longer without noticeable loss of quality. Food irradiation leaves no residues, and changes in nutritional value due to irradiation are comparable with those produced by other processes. Irradiation is the process of applying high energy to a material, such as food, to sterilize or extend its shelf-life by killing microorganisms, insects and other pests residing on it. Sources of ionizing radiation that have been used include gamma rays, electron beams and X-rays. Gamma rays are produced by radioactive isotopes such as Cobalt-60. Electron beams are produced by linear accelerators, which themselves are powered by electricity. The dose applied to a product is the most important factor of the process. At high doses, food is essentially sterilized, just as occurs in canning. Products so treated can be stored at room temperature almost indefinitely. Controversial and banned in some countries. (Source: IFSE / VCN)
[http://www.eionet.europa.eu/gemet/alphabetic?langcode=en]Тематики
EN
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Русско-немецкий словарь нормативно-технической терминологии > облучение продуктов питания
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См. также в других словарях:
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