Betekenis van:
oil colour

Voorbeeldzinnen

1. Heat sesame oil in the pan on a medium flame, add the chicken meat, the garlic and fry, when the colour changes pour in the Chinese soup, add the Chinese cabbage and boil.
2. Bitter characteristic primary taste of oil from green olives or olives turning colour.
3. Bitter characteristic primary taste of oil from green olives or olives turning colour. It is detected by the circumvallate papillae in the “V” region of the tongue.
4. Solid, semi-solid or viscous hydrocarbon with a colloidal structure, being brown to black in colour, obtained as a residue in the distillation of crude oil, by vacuum distillation of oil residues from atmospheric distillation.
5. The gastronomic qualities and organoleptic characteristics of virgin olive oil (flavour, colour, taste) have nuances connected with the varieties, areas, harvests, PDOs/PGIs etc. This diversity offers a wide range of culinary sensations and possibilities
6. Gastronomic qualities and organoleptic characteristics of virgin olive oil (flavour, colour, taste) have nuances connected with the varieties, areas, harvests, PDOs/PGIs etc. This diversity offers a wide range of culinary sensations and possibilities
7. The goods descriptions in this Annex are those appearing in the Combined Nomenclature (OJ L 286, 28.10.2005), supplemented where necessary by a TARIC code.For the purposes of this Annex:(a) “high quality sweet oranges” shall mean oranges similar in variety characteristics, ripe, firm and of good shape, of at least good colour, of flexible unrotted structure, and without unhealed cracks in the skin, hard or dry skin, exanthemata, growth tears, contusions (except as caused by normal handling and packaging), damage caused by dryness or humidity, broad or emergent hispids, folds, scars, oil stains, scales, sun marks, dirt or other foreign matter, disease, insects or damage caused by machinery, movement or otherwise; a maximum of 15 % of the fruit in each consignment may not meet this specification, this percentage including at most 5 % of defects amounting to serious damage, and the latter percentage including at most 0,5 % rot; (b) “citrus hybrids known as “minneolas” ” shall mean citrus hybrids of the Minneola variety ( Citrus paradisi Macf.