TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

OVOMUCIN [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2018-02-20

English

Subject field(s)
  • Food Industries
OBS

1-3% of the total solids. Responsible for the firmness of egg-white.

French

Domaine(s)
  • Industrie de l'alimentation
CONT

L'ovomucine est extraite à partir du blanc d'œuf selon le principe décrit par Guérin et Brûlé (1992), puis lyophilisée. L'ovomucine ainsi préparée représente le substrat de départ des différentes hydrolyses.

Spanish

Save record 1

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Display options

Change the order of display of the official languages of Canada
Option to display the non-official languages (Spanish or Portuguese)
Display definitions, contexts, etc., on records

Features

Language Portal of Canada

Access a collection of Canadian resources on all aspects of English and French, including quizzes.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: