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................................................................... 47 5.6 Standard bovine primal cuts muscle reference (...) .......................................................................... 48 5.6.2 Alphabetical list of muscle names (...) contour of underlying muscle surfaces. Beveled fat edges alone do not substitute for complete trimming of
Language: English
Score: 69.79 - www.unece.org/fileadmin...eat/e/Bovine_326Rev2E_2016.pdf
Data Source: un
................................................................... 47 5.6 Standard bovine primal cuts muscle reference (...) .......................................................................... 48 5.6.2 Alphabetical list of muscle names (...) smooth removal along the contour of underlying muscle surfaces. Beveled fat edges alone do not substitute
Language: English
Score: 68.81 - www.unece.org/fileadmin.../e/Bovine_326Rev1E_Aug2014.pdf
Data Source: un
Click here to Search the Index code Activity description   2230 Multimedia products, pre-recorded, mass (...) insurance companies   1421 Muriate of potash, mining   3311 Muscle exercise apparatus, ophthalmic (...) , manufacturing   2423 Muscle relaxant preparations, manufacturing   1429 Muscovite mining   7499 Museum exhibit
Language: English
Score: 68.46 - unstats.un.org/unsd/cr/...sp?Cl=2&Lg=1&Co=M&p=35&prn=yes
Data Source: un
................................................................... 47 5.6 Standard bovine primal cuts muscle reference (...) .......................................................................... 48 5.6.2 Alphabetical list of muscle names (...) along the contour of underlying muscle surfaces. Beveled fat edges alone do not substitute for complete
Language: English
Score: 68.05 - www.unece.org/fileadmin...t/e/Bovine__Trade-326Rev1E.pdf
Data Source: un
TEXTS RECOMMENDED FOR ADOPTION AS NEW/REVISED UNECE STANDARDS : UNECE STANDARD FOR BOVINE MEAT - CARCASES AND CUTS : NOTE / BY THE SECRETARIAT
...............................................43 5.6 Standard bovine primal cuts muscle reference (...) ...........................................................43 5.6.2 Alphabetical list of muscle names (...) of external fat shall be accomplished by smooth removal along the contour of underlying muscle
Language: English
Score: 67.56 - daccess-ods.un.org/acce...CE/TRADE/C/WP.7/2007/24&Lang=E
Data Source: ods
United Nations EC
underlying muscle surfaces. Bevelled fat edges alone do not substitute for complete trimming of external (...) measurement. When a natural depression occurs in a muscle, only the fat above the portion of the depression (...) seam of fat occurs between adjacent muscles, only the fat above the level of the involved muscles is
Language: English
Score: 67.04 - daccess-ods.un.org/acce...ECE/TRADE/C/WP.7/2012/7&Lang=E
Data Source: ods
DUCK MEAT STANDARD
be accomplished by smooth removal along the contour of underlying muscle surfaces. Bevelled fat (...) or seam which could affect the measurement. When a natural depression occurs in a muscle, only the (...) (known as bridging; see figure 1). When a seam of fat occurs between adjacent muscles, only the fat
Language: English
Score: 67.04 - daccess-ods.un.org/acce...ADE/C/WP.7/GE.11/2014/5&Lang=E
Data Source: ods
...................................................................42 5.6 Standard bovine primal cuts muscle reference (...) .....................................................................................42 5.6.2 Alphabetical list of muscle names (...) Trimming of external fat shall be accomplished by smooth removal along the contour of underlying muscle
Language: English
Score: 66.01 - www.unece.org/fileadmin...ndard/meat/e/Bovine_2007_e.pdf
Data Source: un
Muscle®........................................................................21 5.3. Efficacy of (...) ...............................................................25 7.1 Large scale use of Green Muscle® in the management of Red Locust.....25 7.2 Scaling-up the (...) which Green Muscle®, a fungal biopesticide, was used in the ecologically-sensitive Ikuu plains of
Language: English
Score: 64.36 - www.unocha.org/cerf/sit...tion_Report_Final_24-11-09.pdf
Data Source: un
DRAFT PAPER ON FISH CUTS : NOTE / BY THE SECRETARIAT
of the fish. The muscle mass on each side of the fish makes up the fillet, of which the upper part (...) Cartilaginous fish High urea content in muscle Sharks, skate, rays Teleostei or bony fish Pelagic fish (...) structures in the connective tissue (myocommata) between the muscle segments (myotomes) (see also figure 2
Language: English
Score: 63.12 - daccess-ods.un.org/acce...RADE/WP.7/GE.11/2005/12&Lang=E
Data Source: ods