Metadata
Author: EurLex-2
Data
Bulgarian[bg]
Предвид факта, че производственият процес при другите шунки не включва опушване, най-вероятно е ароматът на пушек да се предава от горепосочените феноли (Igor Jerković, Josip Mastelić, Snježana Tartaglia: A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of drycuring and frying, Food Chemistry 104 (2007), стр.
Czech[cs]
Vzhledem k tomu, že se ve výrobním procesu ostatních analyzovaných šunek nepoužilo uzení, je velmi pravděpodobné, že uvedené fenoly jsou příčinou kouřového aroma (Igor Jerković, Josip Mastelić, Snježana Tartaglia: A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of drycuring and frying, Food Chemistry 104 (2007), str.
Danish[da]
Da produktionsmetoden for de andre tørrede skinker ikke omfatter røgning, er det sandsynligt, at røgaromaen skyldes de nævnte phenoler (Igor Jerković, Josip Mastelić, Snježana Tartaglia: A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of drycuring and frying, Food Chemistry 104 (2007), s.
German[de]
Da die anderen Schinken ohne Räuchern hergestellt werden, wird dem Schinken das Raucharoma höchstwahrscheinlich durch die oben erwähnten Phenole verliehen (Igor Jerković, Josip Mastelić, Snježana Tartaglia: A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of dry-curing and frying, Food Chemistry 104 (2007), S.
Greek[el]
Λαμβάνοντας υπόψη ότι στη διαδικασία παραγωγής άλλων χοιρομεριών που αναλύθηκαν δεν χρησιμοποιείται καπνός, είναι πολύ πιθανό ότι υπεύθυνες για το άρωμα καπνού είναι οι φαινόλες (Igor Jerković, Josip Mastelić, Snježana Τartaglia: A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of drycuring and frying, Food Chemistry 104 (2007), σ.
English[en]
Given that the production procedure of the other hams does not involve smoking, it is highly probable that the smoke aroma is imparted by the abovementioned phenols (Igor Jerković, Josip Mastelić, Snježana Tartaglia: A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of dry curing and frying, Food Chemistry 104 (2007), p.
Spanish[es]
Dado que el proceso de producción de los demás jamones analizados no recurre al ahumado, es muy probable que los fenoles en cuestión sean la causa del aroma de ahumado [Igor Jerković, Josip Mastelić, Snježana Tartaglia: A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of drycuring and frying, Food Chemistry 104 (2007), p.
Finnish[fi]
Koska muiden vastaavien analysoitujen kinkkujen tuotantoprosessissa ei käytetä savustamista, on erittäin todennäköistä, että savun aromi johtuu näistä fenoleista (Igor Jerković, Josip Mastelić, Snježana Tartaglia: A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of drycuring and frying, Food Chemistry 104 (2007), s.
French[fr]
Étant donné que le processus de production des autres jambons analysés ne fait pas appel au fumage, il est très probable que les phénols en question soient à l’origine de l’arôme de fumé [Igor Jerković, Josip Mastelić, Snježana Tartaglia: A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of drycuring and frying, Food Chemistry 104 (2007), p.
Croatian[hr]
S obzirom da se u postupku proizvodnje drugih analiziranih pršuta nije koristio dim, vrlo je vjerojatno da su navedeni fenoli odgovorni za aromu dima (Igor Jerković, Josip Mastelić, Snježana Tartaglia: A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of drycuring and frying, Food Chemistry 104 (2007), str.
Italian[it]
Poiché il processo produttivo degli altri prosciutti non prevede l'affumicatura, è altamente probabile che l'aroma di affumicato sia dovuto ai suddetti fenoli (Igor Jerković, Josip Mastelić, Snježana Tartaglia: A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of drycuring and frying, Food Chemistry 104 (2007), pag.
Lithuanian[lt]
Kadangi kiti kumpius nėra rūkomi, labai tikėtina, kad dūmų aromatas atsiranda dėl prieš tai minėtų fenolių (Igor Jerković, Josip Mastelić, Snježana Tartaglia: A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of drycuring and frying, Food Chemistry 104 (2007), p.
Maltese[mt]
Minħabba li l-proċess tal-produzzjoni ta’ prieżet ta’ tipi oħrajn ma jinvolvix l-iffumigar, huwa ferm probabbli li l-aroma tingħata mill-fenoli (Igor Jerković, Josip Mastelić, Snježana Tartaglia: A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of drycuring and frying, Food Chemistry 104 (2007), str.
Dutch[nl]
Gezien het feit dat andere hammen tijdens de productie niet worden gerookt, is het zeer waarschijnlijk dat de rookachtige geur door de bovengenoemde fenolen wordt veroorzaakt (Igor Jerković, Josip Mastelić, Snježana Tartaglia: A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of drycuring and frying, Food Chemistry 104 (2007), blz.
Polish[pl]
Z uwagi na to, że proces produkcji innych szynek nie obejmuje wędzenia, jest wysoce prawdopodobne, że aromat dymu wynika z występowania wymienionych wyżej fenoli (Igor Jerković, Josip Mastelić, Snježana Tartaglia: Badanie lotnych substancji aromatycznych w tradycyjnej wędzonej szynce z Dalmacji: wpływ suszenia i smażenia, Food Chemistry, 104 (2007), s.
Portuguese[pt]
Uma vez que o processo de produção dos outros presuntos analisados não passa pela fumagem, é muito provável que os fenóis em questão estejam na origem do aroma a fumo (Igor Jerković, Josip Mastelić, Snježana Tartaglia: A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of drycuring and frying, Food Chemistry 104 (2007), p.
Romanian[ro]
Având în vedere că procesul de producție al celorlalte jamboane nu implică afumarea, este foarte probabil ca aroma de afumat să fie conferită de acești fenoli [Igor Jerković, Josip Mastelić, Snježana Tartaglia: Studiu al substanțelor aromatizante volatile conținute de jambonul afumat din Dalmația: impactul conservării prin uscare și al prăjirii, Chimie alimentară 104 (2007), p.
Slovak[sk]
Vzhľadom na to, že postup výroby ostatných šuniek nezahŕňa údenie, je veľmi pravdepodobné, že obsah uvedených fenolov je daný prítomnosťou dymovej arómy [Igor Jerković, Josip Mastelić, Snježana Tartaglia: A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of drycuring and frying, (Štúdia prchavých chuťových látok v tradičnej dalmatínskej údenej šunke: vplyv sušenia a vyprážania), Food Chemistry, 104 (2007), s.
Slovenian[sl]
Glede na to, da se v postopku proizvodnje drugih analiziranih pršutov ni uporabljal dim, je zelo verjetno, da navedeni fenoli vplivajo na aromo dima (Igor Jerković, Josip Mastelić, Snježana Tartaglia: A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of drycuring and frying (Študija hlapnih aromatičnih snovi v dalmatinskem tradicionalnem pršutu: Vpliv soljenja in cvrtja), Food Chemistry 104 (2007), str.
Swedish[sv]
Med tanke på att produktionsförfarandet för de andra skinkorna inte innefattar rökning, är det mycket troligt att rökaromen överförs genom de ovannämnda fenolerna (Igor Jerković, Josip Mastelić, Snježana Tartaglia: A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of drycuring and frying, Food Chemistry 104 (2007), s.