TERMIUM Plus®

From: Translation Bureau

On social media

Consult the Government of Canada’s terminology data bank.

PROCESO EMBUTIDO [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2011-08-08

English

Subject field(s)
  • Meats and Meat Industries

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

L'embossage des saucisses se pratique sous boyaux en fibres animales comestibles ou en fibres synthétiques.

Spanish

Campo(s) temático(s)
  • Industria cárnica, de fiambres y embutidos
CONT

Embutido: la masa de carne se traslada a la máquina embutidora y allí se llena en fundas sintéticas de calibre entre 18 y 20 mm (milímetros). El embutido de las salchichas Viena debe efectuarse bastante suelto, para que la masa tenga espacio suficiente y no se reviente la tripa.

Save record 1

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2026
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

GCtranslate (available on the Government of Canada network only)

Use this artificial intelligence prototype to translate Government of Canada content up to and including Protected B. Available to employees of selected departments and agencies only.

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: