TERMIUM Plus®

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

SAUSAGE KITCHEN [1 record]

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Record 1 1986-08-14

English

Subject field(s)
  • Meats and Meat Industries
DEF

Sausage manufacturing department.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
CONT

Les températures recommandées aux U.S.A. et même en France pour les locaux de travail permanent et les ateliers de charcuterie sont les suivantes : (...) Salle de fabrication des saucisses (...) +10 à +18 ° C.

Spanish

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