TERMIUM Plus®

From: Translation Bureau

On social media

Consult the Government of Canada’s terminology data bank.

SUC VIANDE [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2015-03-19

English

Subject field(s)
  • Food Industries
  • Culinary Techniques
DEF

The extractable fluid contents of animal cells and flesh (press all that juice from meat).

French

Domaine(s)
  • Industrie de l'alimentation
  • Techniques culinaires
DEF

Jus extrait d'un aliment par pression ou coction.

CONT

Le jus de viande ne doit pas être confondu avec le sang. Le suc de viande s'obtient en comprimant la viande de boeuf ou de cheval très fraîche.

Spanish

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: