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Adapt different audio-visual formats
Adhere to publication formats
Bean cake
Bean cheese
Bean curd
Beancurd
Complete curd processing of cheese
Conform to publication formats
Convert different audiovisual formats
Converting a different audio-visual format
Converting different audio-visual formats
Cottage cheese
Curd
Curd cheese
Curd formation
Curd knife
Curds
Head development
Head formation
Heading
Operate curd processing of cheese
Perform curd processing of cheese
Perform curd processing of cheeses
Respect formats for publication
Respect publication formats
Soya bean curd
Soybean curd
Tofu
Washed curd cheddar
Washed curd cheddar cheese
Washed-curd cheddar
Whey cheese
White cheese

Traduction de «Curd formation » (Anglais → Français) :

TERMINOLOGIE
voir aussi les traductions en contexte ci-dessous
heading [ head formation | head development | curd formation ]

pommaison


complete curd processing of cheese | perform curd processing of cheeses | operate curd processing of cheese | perform curd processing of cheese

transformer le caillé du fromage


washed curd cheddar cheese [ washed curd cheddar | washed-curd cheddar ]

cheddar à caillé lavé


tofu [ beancurd | bean curd | soybean curd | bean cake | soya bean curd | bean cheese ]

tofu [ fromage de soja | caillé de soja | caillé de soya ]




cottage cheese | curd | curds | whey cheese | white cheese

caillebotte | fromage blanc




conform to publication formats | respect formats for publication | adhere to publication formats | respect publication formats

respecter les formats de publication


adapt different audio-visual formats | converting a different audio-visual format | convert different audiovisual formats | converting different audio-visual formats

convertir différents formats audiovisuels


TRADUCTIONS EN CONTEXTE
Adjust the temperature to 35 °C and add 100 μl of calf rennet (rennet activity 1: 10 000, c. 3 000 U/ml), stir for 1 minute and then leave the beaker covered with an aluminium foil at 35 °C for one hour to allow formation of the curd.

Ajuster la température à 35 °C et ajouter 100 μl de présure de veau (activité 1: 10 000, environ 3 000 U/ml), mélanger pendant 1 minute., puis couvrir le bécher d’une feuille d’aluminium et laisser reposer à 35 °C pendant une heure pour laisser le caillé se former.


Adjust the temperature to 35 °C and add 100 μl of calf rennet (rennet activity 1: 10000, c. 3000 U/ml), stir for 1 minute and then leave the beaker covered with an aluminium foil at 35 °C for one hour to allow formation of the curd.

Ajuster la température à 35 °C et ajouter 100 μl de présure de veau (d'activité 1: 10000, environ 3000 U/ml), mélanger pendant 1 min., puis couvrir le bécher d'une feuille d'aluminium et laisser reposer à 35 °C pendant une heure pour laisser le caillé se former.


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