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-domestic   741.87 Friers, deep-fat, non-domestic   741.87 Hotplates, non-domestic   741.87 Percolators (...) , coffee, non-domestic   741.87 Ranges, coal-, wood- or oil-burning, non-domestic   741.87 Ranges, gas or (...) electric, non-domestic   741.87 Stoves, coal-, wood- or oil-burning, non-domestic   741.87 Stoves, gas or
Language: English
Score: 27.43 - unstats.un.org/unsd/cr/...p?Cl=14&Lg=1&Co=741.87&prn=yes
Data Source: un
-domestic   44515 Friers, deep-fat, non-domestic   44515 Hotplates, non-domestic   44515 Ovens, bakery, non (...) , coal-, wood- or oil-burning, non-domestic   44515 Ranges, gas or electric, non-domestic   44515 Stoves (...) , coal-, wood- or oil-burning, non-domestic   44515 Stoves, gas or electric, non-domestic   44515 Urns
Language: English
Score: 22.86 - unstats.un.org/unsd/cr/...sp?Cl=25&Lg=1&Co=44515&prn=yes
Data Source: un
  44515 Friers, deep-fat, non-domestic   44515 Hotplates, non-domestic   44515 Ovens, bakery, non-electric (...) - or oil-burning, non-domestic   44515 Ranges, gas or electric, non-domestic   44515 Stoves, coal (...) -, wood- or oil-burning, non-domestic   44515 Stoves, gas or electric, non-domestic   44515 Urns, cooking
Language: English
Score: 22.86 - unstats.un.org/unsd/cr/...sp?Cl=16&Lg=1&Co=44515&prn=yes
Data Source: un
with the skin surface. Minimal amounts of lean, fat, or bone shall be included on a cut from an (...) PROVISIONS FOR FAT LIMITATIONS AND EVALUATING FAT THICKNESS IN CERTAIN CUTS The purchaser can specify the (...) maximum fat thickness of carcases, sides and cuts. Allowable fat limitations are as follows: 1. Pealed
Language: English
Score: 18.77 - www.unece.org/fileadmin...gs/ge.11/document/20000701.pdf
Data Source: un
............................................................................................................. 11 3.6 Fat limitations and evaluation of fat thickness in certain cuts (...) ................................................. 11 3.6.1 Fat thickness (...) ................................................................................................................. 12 3.8 Meat and fat colour and pH
Language: English
Score: 18.72 - www.unece.org/fileadmin...dard/meat/e/Caprine_2007_e.pdf
Data Source: un
-domestic   741.87 Friers, deep-fat, non-domestic   741.87 Hotplates, non-domestic   741.87 Percolators (...) , coffee, non-domestic   741.87 Ranges, coal-, wood- or oil-burning, non-domestic   741.87 Ranges, gas or (...) electric, non-domestic   741.87 Stoves, coal-, wood- or oil-burning, non-domestic   741.87 Stoves, gas or
Language: English
Score: 18.29 - unstats.un.org/unsd/cr/...egcic.asp?Cl=14&Lg=1&Co=741.87
Data Source: un
-domestic   44515 Friers, deep-fat, non-domestic   44515 Hotplates, non-domestic   44515 Ovens, bakery, non (...) , coal-, wood- or oil-burning, non-domestic   44515 Ranges, gas or electric, non-domestic   44515 Stoves (...) , coal-, wood- or oil-burning, non-domestic   44515 Stoves, gas or electric, non-domestic   44515 Urns
Language: English
Score: 18.29 - unstats.un.org/unsd/cr/...regcic.asp?Cl=25&Lg=1&Co=44515
Data Source: un
  44515 Friers, deep-fat, non-domestic   44515 Hotplates, non-domestic   44515 Ovens, bakery, non-electric (...) - or oil-burning, non-domestic   44515 Ranges, gas or electric, non-domestic   44515 Stoves, coal (...) -, wood- or oil-burning, non-domestic   44515 Stoves, gas or electric, non-domestic   44515 Urns, cooking
Language: English
Score: 18.29 - unstats.un.org/unsd/cr/...regcic.asp?Cl=16&Lg=1&Co=44515
Data Source: un
detection. 2 Freezer-burn is localized or widespread areas of irreversible surface dehydration indicated, in (...) right angles with the skin surface. Minimal amounts of lean, fat, or bone may be included on a cut from (...) . Dressing specification Chilling regimes 3.6 Fat limitations and evaluation of fat thickness in certain cuts
Language: English
Score: 17.53 - www.unece.org/fileadmin...etings/ge.06/2007/2007_03e.doc
Data Source: un
............................................................................................. 6 3.6 Fat limitations and evaluation of fat thickness in certain cuts (...) ............................. 7 3.6.1 Fat thickness (...) ............................................................................................... 8 3.8 Meat and fat colour and ph
Language: English
Score: 17.08 - www.unece.org/fileadmin...e/Ovine_2006_e_Publication.pdf
Data Source: un