Kolokwium 2 ang- II rok
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88 Terms
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carbohydrate
węglowodan
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compound
związek
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carbon
węgiel
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hydrogen
wodór
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molecule
cząsteczka
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dietary fibre
błonnik pokarmowy
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monosaccharides
monosacharydy
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fructose
fruktoza
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glucose
glukoza
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galactose
galaktoza
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disaccharides
disacharydy
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sucrose
sacharoza
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maltose
maltoza
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lactose
laktoza
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polysaccharides
polisacharydy
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starch
skrobia
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cellulose
celuloza
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glycogen
glikogen
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lipids
lipidy
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fatty acids
kwasy tłuszczowe
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glycerides
glicerole / glicerydy
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steroids
steroidy
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saturated fatty acids
kwasy tłuszczowe nasycone
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unsaturated fatty acids
kwasy tłuszczowe nienasycone
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lard
smalec
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hydrocarbon
węglowodór
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protein
białko
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amino acid
aminokwas
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essential amino acids
aminokwasy egzogenne (niezbędne)
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nonessential amino acids
aminokwasy endogenne
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water-soluble vitamins
witaminy rozpuszczalne w wodzie
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fat-soluble vitamins
witaminy rozpuszczalne w tłuszczach
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calcium
wapń
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phosphorus
fosfor
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sulphur
siarka
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potassium
potas
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chlorine
chlor
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sodium
sód
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magnesium
magnez
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iron
żelazo
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fluorine
fluor
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zinc
cynk
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copper
miedź
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iodine
jod
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cobalt
kobalt
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dairy products
produkty mleczne / nabiał
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bacterium (pl. bacteria)
bakteria (l.mn. bakterie)
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fungus (pl. fungi)
grzyb (l.mn. grzyby)
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causative agent
czynnik sprawczy / wywołujący
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yeasts
drożdże
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mould
pleśń
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odour
zapach
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texture
tekstura / konsystencja
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alcoholic beverages
napoje alkoholowe
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dietary fibre
błonnik pokarmowy
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food spoilage
psucie się żywności
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lactic acid bacteria
bakterie kwasu mlekowego
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buttermilk
maślanka
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kefir
kefir
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yoghurt
jogurt
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propionic acid bacteria (PAB)
bakterie kwasu propionowego
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golden staph
gronkowiec złocisty
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food contamination
zanieczyszczenie żywności
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contaminant
zanieczyszczenie / substancja zanieczyszczająca
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parasite
pasożyt
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allergens
alergeny
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HACCP (Hazard Analysis and Critical Control Point)
HACCP (Analiza Zagrożeń i Krytyczne Punkty Kontroli)
Note 
Flashcards (55)