Vertaling van "praised the cured " (Engels → Frans) :

TERMINOLOGIE

Definition: Parent talking to the child in a dismissive or insensitive way. Lack of interest in the child, of sympathy for the child's difficulties and of praise and encouragement. Irritated reaction to anxious behaviour and absence of sufficient physical comforting and emotional warmth.
Définition: Parents s'adressant à l'enfant avec froideur ou impatience. Manque d'intérêt pour l'enfant, de compréhension de ses difficultés et absence de louanges et d'encouragement. Réaction irritée devant un comportement anxieux, absence de démonstrations d'affection physiques suffisantes et manque de chaleur.

assesing the colour curing of tobacco leaves | assess the colour curing of a tobacco leaf | assess the colour curing of tobacco leaves | test the colour curing of tobacco leaves
évaluer le séchage de feuilles de tabac en fonction de leur couleur

salt round | round cure | round salt | salt in the round | bulk cure | cure in the round
saler entier | saler en rond | saler en tas

salt round [ round cure | round salt | salt in the round | cure in the round ]
saler entier

The heat-treatment of textiles(fibres,yarns,and fabrics,but mainly fabrics)designed to complete the polymerization or condensation reaction of added substance. | The vulcanization of rubber,whether done by the application of heat or by passing through cold sulphuryl chloride solution('cold cure')
polymérisation par la chaleur

Commission to inquire into the problems of marketing salted and cured fish produced in the Atlantic Provinces
Commission to inquire into the problems of marketing salted and cured fish produced in the Atlantic Provinces

the cure is worse than the evil
le remède est pire que le mal

facility for the curing of Parmesan cheese
centre de vieillissement du parmesan

mineral water given to people taking cures at the spring
eau minérale distribuée au curiste à la source même

IN-CONTEXT TRANSLATIONS

The reputation of ‘Saucisson de Lacaune’/‘Saucisse de Lacaune’ was already established at the beginning of the 20th century, when M. Cousin, in his ‘Voyages gastronomiques au pays de France’, praised the cured meats of the Hôtel Central de Lacaune: ‘an excellent collection of cured meat of the region, consisting of ham and sausage that are very deserving of attention’.
La réputation des «Saucisson de Lacaune»/«Saucisse de Lacaune» est déjà attestée au début du XXe siècle, lorsque M. Cousin dans ses «Voyages gastronomiques au pays de France», vante les charcuteries de l’Hôtel Central de Lacaune: «[.]excellente collection de charcuterie du pays, composée de jambon et de saucisson absolument digne d’attention[.]».