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CONSIDERATION OF PROPOSALS TO REVISE THE STANDARD FOR APPLES AND PEARS : LIST OF VARIETIES : NOTE / BY THE SECRETARIAT
TRADE/WP.7/GE.1/1998/10 page 3 Regala Reinette étoilée Roja de Benjama (Verruga, Roja del Valle, Clavelina) Rose de Berne Royal Gala (Tenroy) and mutants Spartan Splendour Southern Snap (Sciflo) Stark Delicious Sundancer (Cripps Red) Winesap (Winter Winesap) Group B : Varieties with mixed red colour (the red colouring to be bright) Extra Class :at least 1/2 of the surface of the fruit red coloured Class I : at least 1/3 of the surface of the fruit red coloured Class II: at least 1/10 of the surface of the fruit red coloured Alice Akane (Prime Rouge, Tokohu 3) Arlet Aroma amorosa Belford (Pella) Bellavista (Vista Bella) Braeburn and mutants Cardinal Cherry Cox (mutant of Cox's orange pippin) Cortland Delbart Jubilé (Delgollune) Delicious Pilafa Discovery Elstar Emergo Falstaff Fiesta Fuji Gala Gloster 69 Idared Ingrid Marie Jerseymac Jonagold and mutants 2/ Jonathan Katy (Katja) Kim Lady Williams 2/ However, for the variety Jonagold, at least one-tenth of the surface of the fruit in Class II must be striped with red-colouring. TRADE/WP.7/GE.1/1998/10 page 4 Lobo Maigold McIntosh Red Melodie Morgenduft (Rome Beauty) Nueva Orleans Odin Ontario Ordinary Delicious Ortell Paula red Piglos Pikant Querina (Florina) Rambour Franc Reanda Red Berlepsch Red Boskoop Red Gravensteiner Red James Grieve Reinetta Encarnada Reinetta Roja del Canada Remo Retina Rewena Rosana Rubinola Selena Shampion (Sampion) Stalapfel Stayman Winesap Summerred Topaz Tydeman’s Early Worcester (Tydeman’s Early) Wagener Wealthy Worcester Pearmain York Group C : Striped varieties, slightly coloured Extra Class: at least 1/3 of the surface of the fruit to have red colouring with stripes Class I: at least 1/10 of the surface of the fruit to have red colouring with stripes Class II: TRADE/WP.7/GE.1/1998/10 page 5 Varieties: Abbondanza Karmijn de Sonnaville Alkmene Kidd's Orange Red Angold Laxton's Superb Apollo Lord Lambourne // (Arlet Group B) // (Maigold Group B) Aroma Melrose Berlepsch Normanda // (Braeburn Group B) Nueva Europa Carola (Kalco) Oldenburg Casanova de Alcobaça Pikkolo Chata Encarnada Pilot Commercio Pimona Pinova Cox's Orange pippin (Cox orange Piros and mutants) 3/ Pomme Raisin Cunha (Riscadinha) Red Mantet Ellison's Orange Reglindis // (Elstar Broup B) Relinda // (Fuji Group B) Reine des Reinettes (Gold Parmoné) // Gala (Group B) Rose de Caldaro (Kalterer) Havelgold Rubinette (Rafzubin) Holsteiner Cox // (Shampion (Sampion) Group B) Imperatore (Emperor Alexander) Stark's Earliest Jamba Winston // (Jonagold and mutants Group B) Group D : Other varieties Resista 2.
Language:English
Score: 1249880.2 - daccess-ods.un.org/acce...TRADE/WP.7/GE.1/1998/10&Lang=E
Data Source: ods
United Nations EC
A poultry meat product must meet the following organoleptic requirements: • In terms of surface appearance and colour, meat products must not be contaminated on their surface, their wrapping or casing must not be damaged, aside from portioning, the shape must not be deformed, if this shape does not correspond directly with the production process; the surface of a smoked product must be evenly smoked without large contact spots and without contamination by soot; • When sliced open, the appearance and colour must correspond to the ingredients and process used, must not contain cartilaginous and unprocessed parts and, in case of products with filler, it must not spontaneously separate from the binder; when the product is sliced open, water and fat must not be released; • Consistency must be characteristic of the ingredients used, sliceable or spreadable; • The aroma must be characteristic of the ingredient/s used and, in case of smoked products, of the smoking, free of any foreign odours; • The taste must be characteristic of the ingredient used and, in case of smoked products, of smoking, free of any foreign tastes.
Language:English
Score: 1208098.8 - daccess-ods.un.org/acce...ADE/C/WP.7/GE.11/2012/8&Lang=E
Data Source: ods
CHANGES TO TABLE B IN ADN 2023
(Reference document: ECE/TRANS/WP.15/251) Add the following new entries in alphabetical order: 1-butylene, see 1012 2 cis-2-butylene, see 1012 2 trans-2-butylene, see 1012 2 Butylenes, mixture, see 1012 2 COBALT DIHYDROXIDE POWDER, containing not less than 10 % respirable particles 3550 6.1 EXTRACTS, LIQUID, for flavour or aroma 1197 3 HYDROGEN PEROXIDE, STABILIZED 2015 5.1
Language:English
Score: 1194717.6 - https://daccess-ods.un.org/acc...RANS/WP.15/AC.2/2022/23&Lang=E
Data Source: ods
REPORT OF THE 48TH SESSION : ECONOMIC COMMISSION FOR EUROPE, COMMITTEE FOR TRADE, INDUSTRY AND ENTERPRISE DEVELOPMENT, WORKING PARTY ON STANDARDIZATION OF PERISHABLE PRODUCE AND QUALITY DEVELOPMENT, SPECIALIZED SECTION ON COORDINATION OF STANDARDIZATION OF FRESH FRUIT AND VEGETABLES, 48TH SESSION, GENEVA, 23 TO 26 APRIL 2002 : ADDENDUM 2
TRADE/WP.7/GE.1/2002/20/Add.2 Page 11 FFV-50: Apples Variety Synonyms Tradenames Colour group Russeting Size Alwa B Altländer L Amorosa B Angold C L Apollo Beauty of Blackmoor C L Arkcharm Arkansas No 18, A 18 C L Arlet B R L Aroma C Red coloured mutants of Aroma e. g.
Language:English
Score: 1194513.5 - daccess-ods.un.org/acce...WP.7/GE.1/2002/20/ADD.2&Lang=E
Data Source: ods
THE TEA INDUSTRY IN THE EAST AFRICAN SUB-REGION
production.of,the characteristic tea aroma. 1/ ~' by T. Eden, Longmans, Green and Company. (...) ,itors to tea areas will have noticed the smell of tea discernible from almost a mile away and would therefore appreciate the extent of the loss of aroma which this smell signifies. The second loss takes pl? (...) ' as dull, flat and lacking in briskness and had none of the taste characteristics or the aroma associated with a tea brew made from black tea.
Language:English
Score: 1172800 - daccess-ods.un.org/acce...?open&DS=E/CN.14/INR/98&Lang=E
Data Source: ods
UNITED NATIONS
The perception of the overall evaluation of citrus fruits is determined not only by the soluble components (sugars and acids); there are other components that play an important role, such as the volatile components, which are responsible for aromas, fibre, colour and the segment appearance. 11.
Language:English
Score: 1168825.2 - daccess-ods.un.org/acce.../WP.7GE.1/2002/20/ADD.6&Lang=E
Data Source: ods
PREPARATION OF A NEW ANNEX ON EFFICIENT BORDER CROSSING PROCEDURES : OBLIGATIONS AND RESPONSIBILITIES OF THE CARRIERS OF PERISHABLE FOODSTUFFS IN APPROVED ATP VEHICLES / TRANSMITTED BY TRANSFRIGOROUTE INTERNATIONAL
If the term of the marketing of the perishable foodstuffs is unusually prolonged and/or if the temperature is abnormally high, quite apart from the health risk, their properties and (or) their commercial value will be reduced on account of the loss of nutritional qualities (of vitamins, for example) and (or) organoleptic qualities (change in colour and appearance, modification in taste and aroma, etc.) and (or) loss of mass (withering, decay, mildew, etc.).
Language:English
Score: 1162526.4 - daccess-ods.un.org/acce...&DS=TRANS/WP.30/2002/19&Lang=E
Data Source: ods
Throughout the years, the aroma of their millenary tea varieties has made its way into the hearts and minds of many tea drinkers around the world, one leaf at a time. (...) Videos International Tea Day 2021 Tea: A Resilient Sector 4 tea sites recognized by FAO as Globally Important Agricultural Heritage Systems Tea and coffee: The aroma of unity John Snell, a tea expert, on the 5 attributes he looks for in tea!
Language:English
Score: 1132548.3 - https://www.fao.org/international-tea-day/en/
Data Source: un
mentoring – Office of the Secretary-General’s Envoy on Youth Skip to content Welcome to the United Nations English Français Español Search for: Home Envoy on Youth Envoy’s Workplan Youth 2030 Stories Climate Action Humanitarian Action Youth4Peace Young Leaders About the Young Leaders for the SDGs 2016 Class 2018 Class 2020 Class Become a Young Leader Contact Donate Now mentoring 22 Jan, 2016 In FYR Macedonia, Roma youth baking up a recipe for success Gallery In FYR Macedonia, Roma youth baking up a recipe for success Tags: Macedonia , mentoring , UNDP , youth , youth employment | From UNDP An irresistible aroma of freshly baked bread spreads through Elida Markets in Kumanovo.
Language:English
Score: 1124893.3 - https://www.un.org/youthenvoy/tag/mentoring/
Data Source: un