FrancophonIA/DGT-Translation_Memory huggingface dataset:
English: May also contain aliphatic acyclic or alicyclic ester or acetal component. 24.
Bulgarian: Могат да се съдържат като компоненти алифатни ациклени или алициклени естери или ацетали.
English: Aromatic ethers including anisole derivatives. 27.
Bulgarian: Ароматни естери, включително и анизолови производни.
English: Anthranilate derivatives. 28.
Bulgarian: Антранилатни производни.
English: Pyridine, pyrrole, and quinoline derivatives. 29.
Bulgarian: Пиридинови, пиролови и хинолинови производни.
English: Thiazoles, thiophene, thiazoline and thienyl derivatives. 30.
Bulgarian: Тиазолови, тиофенови, тиазолинови и тиенови производни.
English: Miscellaneous substances. 31.
Bulgarian: Смесени вещества.
English: Aliphatic and aromatic hydrocarbons. 32.
Bulgarian: Алифатни и ароматни въглеводороди.
English: Epoxides. 33.
Bulgarian: Епоксиди.
English: Aliphatic and aromatic amines. 34.
Bulgarian: Алифатни и ароматни амини.
English: FOOD CATEGORIES 1.
Bulgarian: КАТЕГОРИИ ХРАНИ
English: Dairy products, excluding products of category 2. 2.
Bulgarian: Млечни продукти, с изключение на продуктите от категория 2.
English: FORMAT FOR THE TRANSMISSION OF INFORMATION ON FLAVOURING SUBSTANCES 1.
Bulgarian: ФОРМАТ ЗА ПРЕДАВАНЕТО НА ИНФОРМАЦИЯ ОТНОСНО АРОМАТИЧНИТЕ ВЕЩЕСТВА
English: http://www.flavis.net 2.
Bulgarian: http://www.flavis.net
English: If already available, the FL-number has to be given in addition. 3.
Bulgarian: Ако вече е на разположение, FL-номерът трябва също така да бъде посочен.
English: Institute of Food Safety and Toxicology Flavis
Bulgarian: Institute of Food Safety and Toxicology (Институт по безопасност на храните и токсикология)
English: Flavouring substances and natural sources of flavourings, Volume I, Chemically-defined flavouring substances, Fourth Edition. Council of Europe, Partial agreement in the social and public health field, Strasbourg, 1992, including its subsequent loose-leaf modifications until year 1999.
German: "Flavouring Substances and Natural Sources of Flavourings", Bd. I, "Chemically-Defined Flavouring Substances", 4. Ausgabe, Europarat, sozial- und gesundheitspolitische Teilvereinbarung, Straßburg, 1992, einschließlich der Änderungen bis 1999 (Loseblattsammlung).
English: 53rd Report of the Joint FAO/WHO Expert Committee on Food Additives, WHO Technical Report series to be published.ANNEX I
German: 53. Bericht des Gemeinsamen FAO/WHO-Sachverständigenausschusses für Lebensmittelzusatzstoffe, Technische Berichte des WHO, noch nicht veröffentlicht.ANHANG I
English: These chemically based groups are expected to show some metabolic and biological behaviours in common.ANNEX II
German: Bei diesen nach chemischen Kriterien zusammengestellten Gruppen wird eine gewisse Einheitlichkeit des metabolischen und biologischen Verhaltens vorausgesetzt.ANHANG II
English: purity and chemical specification of the substance as outlined in Annex II, - natural occurrence in foodstuffs, - total amount of the substance which is added to foods in the Community, - normal and maximum use levels of the substance in food categories as outlined in Annex III, if available, - all relevant toxicological and metabolic studies on the substance or on closely related substances.
Slovenian: čistost in kemijski opis snovi, skladno s Prilogo II, - naravna prisotnost v živilih, - skupna količina snovi, ki se dodaja živilom v Skupnosti, - običajne in največje uporabljene vrednosti snovi v kategorijah živil, navedenih v Prilogi III, če so na voljo, - vse pomembne toksikološke in metabolične raziskave na snoveh ali zelo sorodnih snoveh.
English: Danish Veterinary and Food Administration Institute of Food Safety and Toxicology.
Slovenian: Danski urad za veterino in hrano Inštitut za varnost hrane in toksikologijo.