Betekenis van:
greenish

Voorbeeldzinnen

1. The mucus is greenish yellow.
2. It is of greenish brown to brown colour.
3. Clear greenish-yellow aqueous solution having a distinct odour of sulphur dioxide
4. Greenish-white crystals or light green powder having a characteristic smell
5. Pale greenish-yellow to yellowish-grey powder or granules, which may have a faint odour of burnt sugar
6. Distinguishing characteristics: Fruity: greenish in colour with a taste of bitter almonds, and Sweet: yellow and sweet.
7. The product has a particle size ranging from broken leaves to coarse powder with fines. It is of greenish brown to brown colour.
8. North Alentejo olives are slightly thick, fruity and greenish-yellow olives that meet the minimum grade of 6,5 for extra virgin olive oil and 6,0 for olive oil.
9. Description North Alentejo olive oil is a slightly thick, fruity, greenish-yellow oil that meets the minimum grade of 6,5 for extra virgin olive oil and 6,0 for virgin olive oil.
10. The specification reaffirms that organoleptic characteristics specific to the cheese ‘Germantas’, its faint yellowish colour with greenish to greyish nuances, a light aroma of acidified milk, whey and pasteurised milk, and a little sour flavour of pasteurised milk at high temperature, are related to its production method.
11. ‘hops’ means the dried inflorescences, also known as cones, of the (female) climbing hop plant (Humulus lupulus); these inflorescences, which are greenish yellow and of an ovoid shape, have a flower stalk and their longest dimension generally varies from 2 to 5 cm;
12. ‘hops’ means the dried inflorescences, also known as cones, of the (female) climbing hop plant (Humulus lupulus); these inflorescences, which are greenish yellow and of an ovoid shape, have a flower stalk and their longest dimension generally varies from 2 to 5 cm;
13. The specification states that the link between the cheese ‘Germantas’ and its area is based on its specific method of production that confers it specific organoleptic characteristics that distinguish it from other cheeses. The specification reaffirms that organoleptic characteristics specific to the cheese ‘Germantas’, its faint yellowish colour with greenish to greyish nuances, a light aroma of acidified milk, whey and pasteurised milk, and a little sour flavour of pasteurised milk at high temperature, are related to its production method.