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21:41 Dec 10, 2008 |
German to French translations [PRO] Tech/Engineering - Cooking / Culinary | |||||||
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| Selected response from: Hélène ALEXIS France Local time: 10:05 | ||||||
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Summary of answers provided | ||||
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4 | activation (de la coagulation des protides) |
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vielleicht ist das gemeint: |
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Discussion entries: 2 | |
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activation (de la coagulation des protides) Explanation: à la lumière de toutes vos réflexions, j'ai trouvé ça sur Google.. Reference: http://www.supertoinette.com/glossaire-cuisine/192/COOKINGTE... Reference: http://www.casteilla.fr/fr/images_db/NUTRIC.pdf |
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29 mins |
Reference: vielleicht ist das gemeint: Reference information: Gute Saftigkeit und individuelle Krustenbildung Durch das Andämpfen des Gargutes werden die Fleischporen aufgrund der ***raschen Eiweißgerinnung*** an der Oberfläche sofort geschlossen. Das Austreten von Fleischeiweiß und Fleischsaft wird dadurch verhindert. Reference: http://www.universalspuelmaschinen.de/kuechentechnik/gartech... |
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