fat content in Vietnamese

hàm lượng mỡ, sự tích luỹ mỡ

Sentence patterns related to "fat content"

1. Fat content can not exceed 30 percent.

2. Sunflower margarine has the same fat content as butter.

3. Butterfat (milkfat) is the fat content found in milk

4. Some packaged mixes may have a high saturated fat content.

Những chiếc bè bơm hơi có thể dùng những giàn khung nhiều lớp cao su hóa có độ bền cao.

5. Despite its very low fat content, it is deliciously creamy.

6. * ( AA ) OF LESS THAN 15 % AND OF A FAT CONTENT : **

7. An effective and exact method was developed to evaluate intramuscular fat content.

8. Chestnuts contain proteins and have the lowest fat content of any edible nut

9. only fat emulsions (excluding butter) with a fat content of 60 % or more

10. "Crackers with peanut butter filling have a high calorie and fat content.

11. That is, the fat content becomes rancid, which can lead to fish deaths.

12. · Alignment on general EU principles concerning labelling of products containing meat, fat content, etc.

13. Definitions | Additional description of the category with an indication of the % fat content by weight |

14. Wet Brining is best for cheaper cuts of beef with little fat content and white meat

15. The fat content of milk is the proportion of milk, by weight, made up by Butterfat

16. Clotted cream has a very high fat content, a minimum of 55% but usually more like 64%

17. Use one pint [4-5 dl] of cream to get an ordinary cheese with full fat content.

18. The authors found no difference in the protein or fat content of organic and conventional raw milk.

Các tác giả nhận thấy không có sự khác biệt trong hàm lượng các protein hay chất béo của sữa hữu cơ và sữa thông thường.

19. These traits include growth, age at maturity, flesh colour, protein and fat content, early smoltification, and disease resistance.

20. Dairy products with higher fat content, such as whipping cream and heavy cream, are less prone to Curdling

21. The almonds used to make mazapán de Toledo are peeled sweet varieties with a minimum fat content of # %

22. The measured absorption of near-infrared radiation is utilized to quantitatively determine the fat content of the body.

23. Buckwheat flour and groats must be used fresh because their fat content is high and they soon become rancid

24. 9 It is churned from pasteurized specially cultured sweet or sour cream of about 33 percent milk fat content.

25. 20 It is churned from pasteurized specially cultured sweet or sour cream of about 33 percent milk fat content.

26. Yakutian cows have a rich milk, with an average fat content of 5.03% and an average protein content of 4.69%.

Bò Yakutian có sữa giàu dinh dưỡng, với hàm lượng chất béo trung bình là 5,03% và hàm lượng protein trung bình là 4,69%.

27. A diet rich in fibre tends also to be low in fat content because carbohydrate foods provide many of the calories.

28. Whole Algal flour has been used prior to Soylent, in products like vegan butter and egg substitutes because of algae's high fat content

29. Most commonly present on children and women, due to a higher fat content, Adipocere can preserve a corpse for decades, even a century

30. So if the trans fat content is below 0.5g per serving, they can round down to zero and claim zero grams per serving.

31. AA ) CHEDDAR MADE FROM UNPASTEURIZED MILK , OF A MINIMUM FAT CONTENT OF 50 % BY WEIGHT , IN THE DRY MATTER , MATURED FOR AT LEAST NINE MONTHS ( 2 ):

32. You’ll often see it listed as Butterfish or white tuna – Butterfish due to its high fat content and smooth texture and white tuna due to its colour

33. From popular Cheddar to exotic Shanklish and from soft to firm Cheeses, you can find information such as Flavour, Rind, Producers, Fat Content, Type and Country of Origin

34. Significant breed differences in Butterfat content suggest that the fat content of milk can be increased by crossing watery-milk cows with bulls of breeds high in Butterfat.

35. Argan oil has cosmetic and nutritional uses due to its excellent fat content, which comes exclusively from the nutty fruit produced by Agrania Spinosa trees grown mainly in Morocco

36. The technical term for wrapping food in a layer of fat to add flavor and moisture is “Barding.” Bacon is commonly used because aside from its signature fat content, the …

37. The way we make it is, we take our fat trimmings from cutting steaks and mix it with the Chubs to bring up the fat content and increase our profits.

38. Arapaimas are not only excellent edible fish, the flesh of which is greatly valued for its high fat content; the red-rimmed large scales are also used in jewelry making, and …

39. Capons are considered by many people to be a boutique and old fashioned sort of food, and they tend to have more tender, flavorful flesh as well as a higher fat content.

40. For these sablés Bretons, for best results use very good butter.In the U.S., some butter is labeled “European-style” which means it has a little less water and a higher fat content

41. By means of bivariate and multivariate regression analyses, abnormal vascular status was independently associated with high body mass index, body fat content, fibrinogen >3,5 g/l, triglycerides >1.2 mmol/l, insulin resistance >4 (HOMA) and low physical fitness.

42. (a) fat content: minimum of 26,0 %; (b) water content: maximum of 3 % (c) titratable acidity (as a percentage of non-fat dry matter) ADMI: - in millilitres of decinormal sodium hydroxide solution: maximum of 3,0 %; - in lactic acid: maximum of 0,15 % (d) lactate content (in relation to non-fat dry matter): maximum of 150 mg/100g; (e) additives: none; (f) phosphatase test: negative, i.e. equal to or less than four micrograms of phenol per gram of reconstituted milk; (g) solubility index: maximum of 0,5 ml; (h) burnt-particles index: maximum of 15,0 mg, i.e. at least disc B; (i) micro-organism count: maximum of 50 000 per gram; (k) coli-aerogenes-organisms: negative in 0,1 g; (l) whey test: negative; (m) taste and smell: clean; (n) appearance: white or slightly yellow colour, absence of impurities and coloured particles.

43. (a) fat content: minimum of 26,0 %; (b) water content: maximum of 3 %; (c) titratable acidity (as a percentage of non-fat dry matter) ADMI: - in millilitres of decinormal sodium hydroxide solution: maximum of 3,0 %, - in lactic acid: maximum of 0,15 %; (d) lactate content (in relation to non-fat dry matter): maximum of 150 mg/100g; (e) additives: none; (f) phosphatase test: negative, i.e. equal to or less than four micrograms of phenol per gram of reconstituted milk; (g) solubility index: maximum of 0,5 ml; (h) burnt-particles index: maximum of 15,0 mg, i.e. at least disc B; (i) micro-organism count: maximum of 50 000 per gram; (k) coli-aerogenes-organisms: negative in 0,1 g; (l) whey test: negative; (m) taste and smell: clean; (n) appearance: white or slightly yellow colour, absence of impurities and coloured particles.

44. 1.2 // - fat content: // International Standard FIL 9A: 1969 // - water content: // International Standard FIL 26: 1964 // - acidity: // ADMI Standard Methods ED, 1971, page 31 // - lactate content: // International Standard FIL 69: 1972 or an enzymatic method giving equivalent results // - phosphatase test: // International Standard FIL 63: 1971 // - solubility index: // ADMI Standard Methods ED, 1971, page 26 // - degree of purity: // ADMI Standard Methods ED, 1971, page 28 // - total colony count: // International Standard FIL 49: 1970 // - Coli aerogenes organisms: // International Standard FIL 64: 1971 // (b) As regards the detection of: // // - buttermilk: // the absence of buttermilk can be ensured, either by an on-the-spot inspection, without prior notice, of the production plant carried out at least once a week, or by a laboratory analysis of the end product (1) // - rennet whey: // quantitative determination of free sialic acid (2) // - acid whey: // tests laid down by the Member States