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non-liquid food

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  • Food engineering — Bread factory in Germany Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to …   Wikipedia

  • Food coloring — spreading on a thin water film in the International Space Station. Food coloring is a substance, liquid or powder, that is added to food and/or drink to change its color. Food coloring is used both in commercial food production and in domestic… …   Wikipedia

  • Liquid breathing — Intervention MeSH D021061 Liquid breathing is a form of respiration in which a normally air breathing organism breathes an oxygen rich liquid (such as a perfluorocarb …   Wikipedia

  • Liquid crystal polymer — Liquid crystal polymers (LCPs) are a class of aromatic polyester polymers. They are extremely unreactive and inert, and highly resistant to fire.BackgroundLiquid crystallinity in polymers may occur either by solving a polymer in a solvent… …   Wikipedia

  • Food energy — is the amount of energy obtained from food that is available through cellular respiration. Food energy is expressed in food calories (labeling: EU kcal, U.S. calories) or kilojoules (kJ). Food calories, or the calorie units used often in… …   Wikipedia

  • Food and Brand Lab — The Food and Brand Lab is a non profit research facility at Cornell University which focuses on why people buy and eat the foods they do in the quantities they do. The stated mission of the Lab is to Conduct top level academic research that… …   Wikipedia

  • FOOD — The Biblical Period Diet in Ereẓ Israel during the biblical period was dependent mostly on the food supply of the closed agricultural economy. Most agricultural produce came from permanent settlements, and some wild plants were gathered, while… …   Encyclopedia of Judaism

  • Food — For other uses, see Food (disambiguation). Part of a series on …   Wikipedia

  • Non-stick pan — A non stick pan Non stick pans are cooking pans made from or coated with materials designed to prevent food from sticking to their surface during the cooking process. Most non stick pans are made using Teflon (PTFE) coating although newer… …   Wikipedia

  • Contemporary Food Engineering — is a book series published by CRC Press / Taylor Francis, a leading international renowned publisher. The Series Editor is Dr Da Wen Sun, Professor of Food and Biosystems Engineering in University College Dublin.cope of the Book SeriesConsisting… …   Wikipedia

  • List of non-English generic and genericized trademarks — This list is about generic and genericized trademarks in languages other than English . For English, see List of generic and genericized trademarks. : Cite references by quoting mainline publications using the trademark generically The following… …   Wikipedia

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