Vertaling van "Boiled sausage " (Engels → Frans) :

TERMINOLOGIE

boiled sausage
saucisse bouillie

boiled sausage
saucisse à chair cuite

boiling sausage products
produit de charcuterie échaudé

sausage boot [ shoe-boil boot ]
bourrelet à rondelle

A.R.C. sausage [ A.R.C. peat sausage | A.R.C. sausage container | RCA sausage | Alberta sausage | peat sausage | extruded peat cylinder ]
saucisse de tourbe RCA [ saucisse de tourbe de l'Alberta ]

implement oil clarification with boiling methods | performing oil clarification with boiling methods | perform oil clarification with boiling methods | undertake oil clarification with boiling methods
clarifier de l’huile par ébullition

the wort boiling process | wort boiling systems | wort boiling process | wort boiling processes
processus de cuisson du moût

Lyoner sausage | Lioner sausage | Leoner sausage | Leona sausage
saucisson lyoner | saucisson Lyoner | saucisson leona

heat liquid | the boil of water | boil water | water boil
faire bouillir de l’eau

sausage meat (1) | cooked sausage batter (2)
chair à saucisse (1) | farce (2)

IN-CONTEXT TRANSLATIONS

In addition to adequate breastfeeding and consumption of appropriate amounts of certain nutrients, the WHO report determined that there is convincing or probable evidence establishing links between cardiovascular disease, cancer, or type II diabetes and the following foods and ingredients: the protective foods, such as fruits; vegetables, excluding tubers; whole grain cereals; legumes; fish and fish oils; and unsalted nuts, provided that the caloric intake is not exceeded; and the causative foods, such as foods and drinks rich in added or free sugars; unfiltered boiled coffee; some forms of salted or fermented fish; high temperature foods; preserved meats such as sausage, salami, bacon and ham; and salted meats, pickles and other foods.
Outre l'allaitement et la consommation d'éléments nutritifs en quantité suffisante, le rapport de l'OMS a déterminé qu'il existe des preuves convaincantes ou probables établissant un lien entre les maladies cardiovasculaires, le cancer ou le diabète de type II et les aliments et ingrédients suivants: les aliments protecteurs tels que les fruits; les légumes, en excluant les tubercules; les céréales à grains entiers; les légumineuses; le poisson et les huiles de poisson; les noix non salés, à la condition de ne pas en consommer excessivement; et les aliments causatifs tels que les aliments et les boissons auxquels sont ajoutées d'importantes quantités de sucre; certains poissons salés ou fermentés; les viandes conservés comme la saucisse, le salami, le bacon et le jambon; ainsi que les viandes salées, les cornichons et d'autres aliments.