Traduction de «simili-saindoux » (Français → Anglais) :

lard substitute

combination plate | line-halftone combination | combination half-tone | line halftone | combined halftone and line | combined line and half-tone block | line and tone combined | composite block | composite

highlight halftone | highlight half-tone | high-light half-tone | dropout | blowout | blow-out | dropout halftone | outlined cut

outline halftone | outline half-tone | blockout | silhouette | cut out halftone | blockout halftone plate | silhouette halftone plate | block out halftone | closecut halftone | close-cut halftone | close cut finish | silhouette half-tone | closecut | blocked-out half-tone | silhouetted halftone | drop out | outline finish engraving

combination plate | composite block | line halftone

lard bleacher

composite block [ combination plate | line halftone ]

deep-etch halftone | deeply etched halftone

Bubble and squeak fried in lard

15.13 | Margarine, imitation lard and other prepared edible fats |

15.13 | Margarine, imitation lard and other prepared edible fats |

15.13 | Margarine, imitation lard and other prepared edible fats |

WHEREAS MARGARINE , IMITATION LARD AND OTHER PREPARED EDIBLE FATS CAN BE CONSIDERED AS CONTAINING ADDED MILKFATS ONLY IF THE QUANTITY OF SUCH FATS DOES NOT EXCEED THE APPROPRIATE QUANTITY REQUIRED TO IMPROVE THEM _ HAVING REGARD TO TECHNICAL OR COMMERCIAL REQUIREMENTS _ WITHOUT CAUSING THEM TO LOSE THEIR ESSENTIAL CHARACTERISTICS ; WHEREAS , THEREFORE , THE ADDITION OF MILKFATS TO THE PRODUCTS REFERRED TO UNDER HEADING N 15.13 CAN BE ALLOWED ONLY WHERE SUCH ADDITION IS OF A SUBSIDIARY NATURE ; WHEREAS THIS IS CONFIRMED BY THE SAID EXPLANATORY NOTES , WHICH MENTION BUTTER AS WELL AS LECITHIN , STARCH , COLOURING , FLAVOURINGS OR VITAMIN ...[+++]S , WHICH CLEARLY ARE ALLOWED AS ADDITIVES IN MARGARINE , IMITATION LARD AND OTHER PREPARED EDIBLE FATS , ONLY WHERE THEY ARE SUBSIDIARY CONSTITUENTS ;