TERMIUM Plus®

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

EMBALLE SOUS VIDE [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 1985-07-29

English

Subject field(s)
  • Packaging Techniques
  • Cheese and Dairy Products
DEF

having much of the air removed before being hermetically sealed.

CONT

vacuum-packed coffee.

French

Domaine(s)
  • Techniques d'emballage
  • Laiterie, beurrerie et fromagerie
CONT

Pour beaucoup de produits alimentaires frais le problème majeur de la conservation est d'éviter le rancissement par oxydation; pour arriver à ce résultat, il suffit généralement d'éliminer l'oxygène et le moyen le plus simple pour y arriver est de conserver le produit sous vide. C'est ainsi que l'on trouve dans le commerce une grande variété de produits emballés sous vide (café, jambon, charcuterie, cacahuètes, jus de fruits...).

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: