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ECE/CTCS/WP.7/2021/16 3 • the seeds must be: • well-formed • tender • succulent and sufficiently firm, i.e., when squeezed between two fingers they should become flat without disintegrating • at least half the full-grown size but not full-grown • non-farinaceous • undamaged, with no cracks in the skin. The following slight defects of the pod, however, may be allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package: • slight skin defects, injuries and bruises • a slight defect in shape • slight defects in colouring. (...) The following defects may be allowed provided the peas retain their essential characteristics as regards the quality, the keeping quality and presentation: • defects of the pods: • skin defects, injuries and bruises, provided these are not progressive and there is no risk of the seeds being affected • some loss of freshness, excluding wilted pods
Language:English
Score: 1295327.05 - https://daccess-ods.un.org/acc...S=ECE/CTCS/WP.7/2021/16&Lang=E
Data Source: ods
INFORMATION CIRCULAR : PROCEDURES TO BE FOLLOWED IN CASE OF DISCOVERY OF SUSPICIOUS SUBSTANCES IN LETTERS AND PARCELS
If you have open cuts or skin lesions on your hands, disposable gloves may be appropriate. (...) Cutaneous: Most (about 95 percent) anthrax infections occur when the bacterium enters a cut or abrasion on the skin, such as when handling contaminated wool, hides, leather or hair products (especially goat hair) of infected animals. (...) Anthrax is diagnosed by isolating B. anthracis from the blood, skin lesions, or respiratory secretions or by measuring specific antibodies in the blood of persons with suspected cases.
Language:English
Score: 1295327.05 - daccess-ods.un.org/acce...ND SAFETY SECTION NO.71&Lang=E
Data Source: ods
Title of the EOI: Maintenance, Repair & Recovery Services for Armoured and Soft-Skin Toyota Vehicle Fleet Located in Baghdad, Erbil, Kirkuk, Mosul, Dohuk and Basra, Iraq Date of this EOI: 24 May 2022 Closing Date for Receipt of EOI: 7 June 2022 EOI Number: EOIUNAMI19838 Beneficiary Country/Territory: Iraq Commodity/Service category: Vehicle Fleet Address EOI response by fax or e-mail to the Attention of: Chief Procurement Officer Fax Number: E-mail Address: unami-eoi@un.org, lyimo@un.org, yabroudia@un.org UNSPSC Code: 25100000, 25101510, 78181500 DESCRIPTION OF REQUIREMENTS 1.0 The United Nations Assistance Mission for Iraq (UNAMI) intends to establish a long-term contract(s) with a qualified vendor(s) for vehicle maintenance, repair & recovery services for its Toyota Vehicle fleet located in Baghdad, Erbil, Kirkuk, Mosul, Dohuk and Basra, Iraq. For one (1) year with an option to be extended for additional two (2) years one year at a time. 2.0 • UNAMI is looking to establish a contract with a highly qualified and experienced agent(s) of the Toyota Motor Company, that can provide Maintenance, Repair and Recovery Services to UNAMI (Armoured and Soft-Skin Toyota Vehicle Fleet) in accordance with the equipment manufacturers’ procedures, standards, and specifications, including the supply of Original Equipment Manufacturer (OEM) spare parts, lubricants, and associated items to carry out the services and/or to supply the spare parts only 3.0 Vendor Must be an Authorised dealer 4.0 Vendor Workshops must be Certified by Toyota in All locations (Baghdad, Erbil, Kirkuk, Mosul, Dohuk and Basra, Iraq). (...) UNGM registered at level 1 or above Note: Proof of Documents must be submitted as part of technical requirements upon receipt of the tender document.      SPECIFIC REQUIREMENTS / INFORMATION (IF ANY) 9.0 MANDATORY CRITERIA: -a) Availability of certified Toyota workshops at the location offered for bid: possible bid locations are; Baghdad, Erbil, Kirkuk, Mosul, Dohuk and Basra, Iraq.
Language:English
Score: 1289011.7 - https://www.un.org/Depts/ptd/s...pts.ptd/files/pdf/eoi19838.pdf
Data Source: un
United Nations EC
Except for cuts that are separated through natural seams, all cross- sectional surfaces shall form approximate right angles with the skin surface. Minimal amounts of lean, fat, or bone may be included on a cut from an adjacent cut. (...) To be specified: • Heavy connective tissue (silver skin) on ventral side removed or retained. [Picture B2030] Eye round 2040 The Eye Round is prepared from the outside (2030) by following the natural seam between the outside flat M. gluteobiceps and the eye round M. semitendinosus separating the two muscles. (...) To be specified: • Heavy connective tissue (silver skin) on ventral side removed or retained. [Picture B2050] Thick flank 2060 Thick flank is derived from a butt (1500) and is removed along the natural seams between the inside (2010) and silverside (2020).
Language:English
Score: 1288826.4 - daccess-ods.un.org/acce...ECE/TRADE/C/WP.7/2012/7&Lang=E
Data Source: ods
For shelling peas, - the seeds must be: - well-formed - tender - succulent and sufficiently firm, i.e., when squeezed between two fingers they should become flat without disintegrating - at least half the full-grown size but not full-grown - non-farinaceous - undamaged, with no cracks in the skin. TRADE/WP.7/2001/19/Add.6 page 4 FFV-27: Peas For mange-tout peas and sugar snap peas, the seeds if present must be small and underdeveloped. - the following very slight defects of the pod, however, may be allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package: - very slight skin defects, injuries and bruises - very slight defects in shape - very slight defects in colouring For mange-tout peas and sugar snap peas: - the seeds if present must be small and underdeveloped - the following very slight defects of the pod, however, may be allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package: - very slight skin defects, injuries and bruises - very slight defects in shape - very slight defects in colouring. (...) For mange-tout peas and sugar snap peas, the pods may have : - the seeds, if present, may be slightly more developed than in Class I, - the following characteristics may be allowed provided the peas retain their essential characteristics as regards the quality, the keeping quality and presentation: - slight skin defects, injuries and bruises, - slight defects in shape, including those due to the seed formation - slight defects in colouring - some loss of freshnessslight drying excluding wilted and uncoloured pods III.
Language:English
Score: 1288580.1 - https://unece.org/fileadmin/DA...ge.01/document/2001_19_a06.pdf
Data Source: un
For mange-tout peas the pods may have - very slight skin defects, injuries and bruises - very slight defects of shape - very slight defects of colouring For shelling peas, the pods must be well filled, containing at least 5 seeds For shelling peas, the seeds peas must be: - well-formed - tender - succulent and sufficiently firm, i.e., when squeezed between two fingers they should become flat without disintegrating - at least half the full-grown size but not full-grown TRADE/WP.7/GE.1/2000/25/Add.5 page 4 FFV-27: Peas - of the colour typical of the variety - non-farinaceous - undamaged. (...) The following slight defects may be allowed provided the peas retain their essential characteristics as regards the quality, the keeping quality and presentation : For mange-tout peas, the pods may have : - slight skin defects, injuries and bruises - slight defects in shape, including those due to the seed formation - slight defect in colouring - slight not progressive skin defects caused by pests - slight drying, excluding wilted and uncoloured pods. (...) For mange-tout peas and sugar snap peas, the pods may have : - slight skin defects, injuries and bruises, - slight defects in shape, including those due to the seed formation - slight defect in colouring - slight drying excluding wilted and uncoloured pods III.
Language:English
Score: 1288580.1 - https://unece.org/fileadmin/DA...gs/ge.01/document/20002505.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
Except for cuts that are separated through natural seams, all cross-sectional surfaces shall form approximate right angles with the skin surface. Minimal amounts of lean, fat, or bone may be included on a cut from an adjacent cut. (...) The term “denuded” implies all surface fat is removed so that the resulting cuts seamed surface (“silver” or “blue tissue”) is exposed with remaining “flake” fat not to exceed 2.5cm (1.0 inch) in any dimension and/or 3mm (0.125 inch) in depth at any point. 5 Peeled/Denuded, Surface Membrane Removed – When the surface membrane (“silver” or “blue tissue”) is required to be removed (skinned), the resulting cut surface shall expose at least 90 percent lean with remaining “flake” fat not to exceed 3mm (0.125 inch) in depth. 19MM (3/4”) WIDTH BRIDGING PLANING ECE/TRADE/C/WP.7/2007/24 Page 12 Bovine quality system code (data field 11) Category Description 1 Official standards Quality classifications based on official standards at the exporting country 2 Company standards Quality classifications based on sellers’ standards 3 Industry standards Quality classifications based on industry-wide standards 4-8 Codes not used 9 Other Other quality classifications agreed between buyer and seller 3.8 Meat and fat colour and pH Normally, lean meat and fat, depending on the specific species, demonstrates a characteristic colour and pH. (...) CARCASES AND CUTS DESCRIPTIONS 5.1 Multilingual index of products English Item P a g e French Russian Spanish Chinese Bone-in Avec os Кости Con hueso 带骨牛肉 Brisket 1643 Poitrine sans plat de côtes Челышко Pecho 胸肉 Brisket point end (Bone-in) 1650- 1653 Punta de pecho (Con hueso) Brisket navel end (Bone-in) 1660- 1665 Brisket point (sternum) 1674 Gros bout de poitrine Край челышка (грудина) Punta de pecho 前胸肉 Brisket rib plate 1673 Poitrine Передняя часть говяжей грудинки Asado ventral 胸肋肉 Butt 1500- 1503 Cuisse entière Оковалок Rueda 臀腿肉 Butt - shank- off 1510 Cuisse sans jarret Оковалок без голяшки Rueda sin garrón 去腱臀腿肉 Butt and rump 1502 Cuisse et Rumsteck Оковалок и кострец Rueda con cuadril 臀部肉 Butt square cut 1520 Cuisse coupe droite Оковалок прямоу-гольной разделки Rueda corte cuadrado 方切臀腿肉 Carcase 1001 Carcasse entière Цельная туша Canal 胴体 Chuck roll- long cut (Bone-in) 1622 Chuck - square cut 1617 Basse-côtes Лопаточная часть прямоугольной разделки Aguja 方切肩肉 Full Rib Set 1599 Forequarter 1063 Quartier avant droit Передняя четвертина Cuarto delantero 前四分体 Forequarter and flank (pistola forequarter) 1050 Quartier avant CAPA Передняя четвер-тина и пашина (Пистолетный отруб передней четвертины) Cuarto delantero con vacío 枪形前四分体 Forequarter / Hindquarter shin – shank 1680 Jarret avant / Jarret arrière Рулька-Голяшка передней/задней четвертины Brazuelo/garrón 前/后腱子肉 Hindquarter 1010 Quartier arrière droit Задняя четвертина Cuarto trasero 后四分体 Loin (bone-in) 1525 Neck 1630 Collier Шейная часть Cogote 颈肉 ECE/TRADE/C/WP.7/2007/24 Page 18 English Item P a g e French Russian Spanish Chinese Pistola hindquarter 1020 Quartier arrière pistola Пистолетный отруб задней четвертины Pistola 枪形后四分体 Ribs 1597 Ribs-prepared 1604 Milieu de train de côtes Реберная часть – подготовленная Espinazo preparado 脊排 Rump and loin 1540 Rumsteck et aloyau Кострец и Филей Espinazo con cuadril 臀腰部肉 Short ribs 1694 Plat de côtes Реберный край грудинки Asado corto (Porción de asado) 肋排 Shortloin 1550 Faux-filet Короткий филей Espinazo trasero 腰脊肉 Shoulder and foreleg 1626 Side 1000 Demi-carcasse Полутуша Media canal 半胴体 Spare ribs 1695 Plat de côtes Ребра без поверх-ностного мяса Costillar 仔排 Boneless Sans Os Без костей Sin hueso 剔骨牛肉 Blade (clod) 2300 Macreuse à bifteck + paleron Лопатка (мякоть лопаточной части) Paleta 肩胛肉 Blade bolar 2302 Boule de macreuse Основание лопатки Centro de carnaza de paleta 保乐肩肉 Blade oyster 2303 Paleron Нежная мякоть лопатки Marucha 牡蛎肉 Blade undercut 2304 Dessus de palette Подрезанная лопатка Paleta sin tapa 肩胛内肉 Bottom sirloin butt, ball tip 2133 Brisket 2323 Poitrine sans os Челышко Pecho 胸肉 Brisket point end (Boneless) 2330 2333 Brisket navel end (Boneless) 2340 2345 Brisket deckle off 2358 Morceau de poitrine sans os épluché Челышко без декеля Pecho sin tapa 精修胸肉 Brisket navel plate 2473 Flanchet / tendron sans os Завиток Falda 后胸肉 Brisket point end deckle off 2353 Gros bout de poitrine sans os épluché Край челышка без декеля Pecho corto sin tapa 精修前胸肉 Butt set 2483 Ensemble cuisse : T de T, semelle et TG Набор отрубов оковалка Cortes de la rueda 臀腿肉系列 Chuck crest 2278 Bosse du cou Выступ лопаточ- ной мякоти Giba 上脑盖 Chuck eye roll 2268 Morceau de basse-côte sans os Рулет изглазка ло-паточной мякоти Aguja sin tapa 精修上脑 Chuck roll 2275 Basse-côte sans os Рулет из лопа- Aguja 上脑 ECE/TRADE/C/WP.7/2007/24 Page 19 English Item P a g e French Russian Spanish Chinese точной мякоти Chuck eye 2264 Chuck roll – long cut 2289 Collier basse-côte sans os Рулет из лопаточ-ной части – длин- новырезанный Aguja larga 长切上脑 Chuck tender 2310 Jumeau à bifteck Мякоть передка Chingolo 嫩肩肉 Cube roll (rib eye roll) 2240 Noix d’entrecôte Рулет из спинной мякоти (Рулет из мясистой части спины) Bife ancho sin tapa 精修眼肉 Cutaneus trunci (rose) 2196 Peaucler du tronc Поверхностная фасция (розовая) Matambre 皮肌 Eye of rump 2093 Coeur de rumsteck Глазок костреца Corazón de cuadril 臀腰肉心 Eye round 2040 Rond de gîte noix Глазок бедра Peceto 小米龙 Flank steak 2210 Bavette de flanchet Порционный кусок пашинки Bife de vacio 牛腩排(F肉) Shin – shank 2360 Jarret avant / jarret arrière sans os Рулька/Голяшка передней/задней четвертины Brazuelo/Garrón 前后腱子肉 Heel muscle 2364 Nerveux de gîte noix Пяточная мышца Tortuguita 蹄肉 Inside 2010 Tende de tranche Внутренняя часть бедра Nalga de adentro 臀肉 Inside cap 2012 Dessus de tranche Верх внутренней части Tapa de nalga 臀肉盖 Inside – cap off 2011 Tende de tranche sans dessus de tranche Внутренняя часть без верха Nalga de adentro sin tapa 去盖臀肉 Inside meat 2035 Tende de tranche sans dessus de tranche PAD Мясо внутренней части Nalga de adentro sin tapa al rojo 精修臀肉 Inside skirt 2205 Fausse bavette Внутренняя диафрагма Entraña interna (Falsa entraña) 内裙肉 Internal flank plate 2203 Bavette d’aloyau Внутренняя часть пашины (плоская часть) Bife grande de vacío 内腹肉 Knuckle 2070 Tranche grasse Огузок Bola de lomo 膝圆 Loin (boneless) 2146 Neck 2280 Collier sans os Шейная часть Cogote 颈肉 Outside 2030 Semelle sans nerveux Наружная часть Nalga de afuera 米龙 Outside flat 2050 Gîte noix Плоский отруб наружной части Cuadrada 大米龙 Outside meat 2033 Gîte noix et rond de gîte PAD Мясо наружной части Nalga de afuera al rojo 米龙肉 Pectoral meat 2329 ECE/TRADE/C/WP.7/2007/24 Page 20 English Item P a g e French Russian Spanish Chinese Rump 2090 Rumsteck Кострец Cuadril con colita 臀腰肉 Rump cap 2091 Aiguillette de rumsteck Верх костреца Tapa de cuadril (Picaña) 臀腰肉盖 Rib eye cap meat 2229 Bottom sirloin butt 2081 Silverside 2020 Semelle entière Ссек Nalga de afuera con tortuguita 粗米龙 Spencer roll 2230 Entrecôte sans os avec dessus de côte Рулет «Спенсер» Bife ancho 眼肉 Striploin 2140 Faux-filet Филейный край Bife angosto 外脊(西冷) Shoulder tender 2306 Tenderloin 2150 Filet avec chaînette Вырезка Lomo 里脊(牛柳) Tenderloin side strap off 2160 Filet sans chaînette Вырезка из малой поясничной мышцы Lomo sin cadena 修清里脊 Thick flank 2060 Tranche grasse + aiguillette baronne Толстая часть пашины Bola de lomo con colita 粗膝圆 Thick skirt (hanging tender) 2180 Onglet Толстая диафраг-ма (мясистая часть диафрагмы) Entraña gruesa 厚裙肉 Thin flank 2200 Bavettes Тонкая часть пашины Vacio 腹肉 Thin skirt (outside skirt) 2190 Hampe Тонкая диафрагма (наружная) Entraña fina 薄裙肉 Top sirloin (top butt) 2120 Rumsteck et partie d’aiguillette baronne Оковалок (верхняя часть) Cuadril 上臀腰肉 Tri-tip 2131 Partie d’aiguillette baronne Тройная верхушка Colita de cuadril 下臀腰肉 Manufacturing bulk packs Minerai de boeuf Упаковка навалом Carne sin hueso en bloque 加工牛肉 5.2 Bovine side skeletal diagram [Picture: OTHERS: skel_col – but text and lines and gland locations need to be added] 5.3 Standard bovine primal cuts flow chart [Picture: MEATCUTS b-carcase1, b-carcase2 and assorted meat cuts on white background] ECE/TRADE/C/WP.7/2007/24 Page 21 5.4 Bovine meat cuts SIDE 1000 The carcase is split into sides down the length dividing the spinal column.
Language:English
Score: 1285827.6 - daccess-ods.un.org/acce...CE/TRADE/C/WP.7/2007/24&Lang=E
Data Source: ods
Garlic, hot brandy and bacon are our body armour against coronavirus | UNICEF Skip to main content Montenegro Toggle navigation Crnogorski English Shqip Global Links Visit UNICEF Global High contrast Montenegro EXPLORE UNICEF UNICEF in Montenegro Our Representative Our Ambassador Tenders Vacancies UN Partner portal The EU and UNICEF partnership Young reporters Donate Main navigation What we do Publications and surveys News and stories Campaigns Search area has closed. (...) Due to a large amount of misinformation about alleged coronavirus medicines, the WHO has announced that spraying the skin with alcohol and chlorine does not help if viruses have already entered the body, stating that chlorine, bleach, ethanol and chloroform-based products should not be applied to the skin.
Language:English
Score: 1284834.8 - https://www.unicef.org/montene...ody-armour-against-coronavirus
Data Source: un
"It’s not necessary to wash your nipples before you breastfeed, because the breasts and the skin around the nipple actually produces good bacteria. (...) And so right after birth, keeping them against the mother’s skin can help them to be calm enough to start to seek the breast. (...) Watch now Footer UNICEF Mongolia Home What we do Research and reports Stories Take action Press centre About Us Corporate partnership Tender and procurement Career opportunities Related UNICEF sites UNICEF Connect UNICEF Data Voices of Youth Support UNICEF Become a donor Social Footer Secondary Contact us Legal Footer tertiary Report fraud, abuse, wrongdoing
Language:English
Score: 1284834.8 - https://www.unicef.org/mongoli...ng-mini-parenting-master-class
Data Source: un
Assessment of the safety and quality of hospital care | UNICEF Skip to main content Montenegro Toggle navigation Crnogorski English Shqip Global Links Visit UNICEF Global High contrast Montenegro EXPLORE UNICEF UNICEF in Montenegro Our Representative Our Ambassador Tenders Vacancies UN Partner portal The EU and UNICEF partnership Young reporters Donate Main navigation What we do Publications and surveys News and stories Campaigns Search area has closed. (...) Cord is now clamped and cut after the first minute of life - Skin to skin contact is practiced and breastfeeding is facilitated, although it could be improved trough “rooming-in”. - There are good team dynamics, and dedicated staff.
Language:English
Score: 1284834.8 - https://www.unicef.org/montene...ty-and-quality-hospital-care-0
Data Source: un