Valsts valodas centra izstrādātie lauksaimniecības, mežsaimniecības, zivsaimniecības un pārtikas rūpniecības termini

Konteksts: [..] The prior history of the product should be considered in the development of an appropriate scheduled process for recanning or reprocessing. For instance, the heating characteristics of the product may be changed as a result of the heat process originally applied. [..]
Avots: CODE OF HYGIENIC PRACTICE FOR LOW AND ACIDIFIED LOW ACID CANNED FOODS (CAC/RCP 23-1979)