Примери за използване на The meat must на Английски и техните преводи на Български
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Medicine
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Ecclesiastic
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Ecclesiastic
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Computer
The meat must.
The meat must be fresh.
This should not be, the meat must be elastic.
The meat must be chilled completely through.
Mix the sauce with wings,note, the meat must be hot.
Marinade the meat must close completely.
In order to keep meat tender, the meat must be chilled.
The meat MUST be submerged the entire time.
This should not be, the meat must be elastic.
To salt the meat must be only just before its preparation.
Iron and proteins are essential for successful pregnancy so that the meat must be part of your diet.
And the meat must be prepared somewhat different than for adults, fashion.
As soon as it is cut and, where appropriate,packaged, the meat must be chilled to the temperature referred to in point 2(b).
The meat must be cooked or roasted and tomatoes can be eaten raw or boiled.
It should be noted that in the diet of a pregnant woman, the meat must necessarily be present, even if the expectant mother is vegetarian.
The meat must reach 165 degrees Fahrenheit to be safe to consume.
The meat of the duck is tasty, but the eggs and the meat must be cooked longer than the chicken eggs and meat. .
The meat must be so tender in the end that you can easily cut it into two pieces with two forks.
While baking, the meat must be watered with the rest of the marinade.
The meat must be sent to the said establishment on condition that the consignment is sealed before departure and remains sealed throughout the transport.
For the second day the meat must be the same we have eaten the first day(chicken) but the combination from vegetables may be another one.
The meat must be sent to the said establishment on condition that the consignment is sealed before departure and remains sealed throughout the transport.
In this case, the meat must be transferred to the cutting room either directly from the slaughter premises or after a waiting period in a chilling or refrigerating room.
In this case, the meat must be transferred to the cutting room either directly from the slaughter premises or after a waiting period in a chilling or refrigerating room.
In this feed, the meat component must have at least 70%.
The meat for buzhenina must be lean with a low quantity of fat.
This means that the meat on the legs must be cut again.
Meat must be eliminated from the diet.