Приклади вживання Thawing Англійська мовою та їх переклад на Українською
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Thawing Water 2006.
Freezing and thawing of foundations.
Thawing snow and ice on switches.
Can I restore a food after thawing?
Thawing and transferring embryos.
I will never forget this rise to mountains on the thawing snow.
Water thawing: use and harm from its use….
It is not subject to destruction by freezing and thawing.
When thawing, it nourishes the soil with moisture.
High(up to 96%) viability of the stem cells after thawing.
Slow thawing of frozen seafood is very important.
The product retains its properties after freezing and subsequent thawing.
Thawing should take place slowly in order to preserve quality.
And with Arctic ice thawing it becomes navigable all year round.
Thawing ice to our planet- the Bible gives a great"lab notes".
The lake dries up in case thawing continues, leaving a depression in its place.
Thawing eggplants frozen at home is not necessary before cooking.
After buying frozen fish in the store, pay attention to the thawing process.
After thawing, the leaves must be crushed and squeezed out with gauze.
Frozen turkey requires a slow thawing, and this can be done in two ways.
After thawing the embryos almost indistinguishable from embryos before vitrification.
It does not freeze at rather low temperatures and retains its properties after thawing.
All embryos during the thawing procedure are exposed to the assisted hatching procedure.
Own cryopreservation technique provides high“activity” of stemcells after thawing.
This process of freezing and thawing would break down the structure of the potatoes, turning them soft.
Thawing frozen fruits by microwave converted their glucoside and galactoside fractions into carcinogenic substances.
He stands up to a hundred cycles freezing and thawing, so the construction of concrete blocks continues to gain momentum in regions with low air temperature.
Thawing of some frozen fruits, converts into their composition of glucoside galactoside into carcinogenic substances.
According to data of a research, thawing went steadily and measuredly to the middle of the 19th century, however at 20-21 century rates it considerably accelerated.
Perform the thawing of frozen fish and seafood slowly to minimize losses due to leaking juice and preserve the taste, aroma and texture of meat.