στο Ιταλικό λεξικό Oxford-Paravia
αγγλικά
ιταλικά
I. characteristic [βρετ karəktəˈrɪstɪk, αμερικ ˌkɛr(ə)ktəˈrɪstɪk] ΕΠΊΘ
II. characteristic [βρετ karəktəˈrɪstɪk, αμερικ ˌkɛr(ə)ktəˈrɪstɪk] ΟΥΣ
- characteristic
-
reversionary characteristic [rɪˌvɜːʃənərɪˌkærəktəˈrɪstɪk, -ʒənerɪ-] ΟΥΣ ΒΙΟΛ
- reversionary characteristic
-
family characteristic ΟΥΣ
- family characteristic
-
secondary sexual characteristic [αμερικ ˈsɛkənˌdɛri ˈsɛkʃ(əw)əl ˈˌkɛr(ə)ktəˈrɪstɪk] ΟΥΣ
- inherited characteristic, disease
-
- simian characteristic
-
- inbred characteristic
-
ιταλικά
αγγλικά
-
- characteristic
-
- characteristic
-
- characteristic
στο λεξικό PONS
αγγλικά
ιταλικά
ιταλικά
αγγλικά
-
- characteristic
- caratteristico (-a)
- characteristic
-
- characteristic
-
- Most Italian bread - pane - is made with white flour - ciabatte (flat loaves), filoni (long, large loaves), panini al latte , and all'acqua (rolls made with milk or water) - but there are more than 250 types of bread officially classified by the baking industry. Every region has its own kinds of bread, which vary according to the type of flour used and the length of time for which the bread needs to be kept. One special regional bread is the Piedmontese biova , an oblong crusty loaf that is hollow inside, made from soft-grain flour, water, yeast, and salt. Another specialty is grissini rubatà , bread sticks that are left to rise for a long time, then rolled out by hand and cooked until they reach their characteristic lightness and fragrance. Tuscan bread on the other hand is usually oval in shape with a thin crisp crust and open texture; it is made without salt. In Sardinia, where bread was baked once a week or even once a month, you can find pane carasau , which is flat, round, and crisp.
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Παραδείγματα από το λεξικό PONS (ελεγχόμενα από το λεξικογραφικό τμήμα)
- Most Italian bread - pane - is made with white flour - ciabatte (flat loaves), filoni (long, large loaves), panini al latte , and all'acqua (rolls made with milk or water) - but there are more than 250 types of bread officially classified by the baking industry. Every region has its own kinds of bread, which vary according to the type of flour used and the length of time for which the bread needs to be kept. One special regional bread is the Piedmontese biova , an oblong crusty loaf that is hollow inside, made from soft-grain flour, water, yeast, and salt. Another specialty is grissini rubatà , bread sticks that are left to rise for a long time, then rolled out by hand and cooked until they reach their characteristic lightness and fragrance. Tuscan bread on the other hand is usually oval in shape with a thin crisp crust and open texture; it is made without salt. In Sardinia, where bread was baked once a week or even once a month, you can find pane carasau , which is flat, round, and crisp.
Μονόγλωσσα παραδείγματα (μη ελεγχόμενα από το λεξικογραφικό τμήμα)
A horse that is either inbred, overbred, or both, is generally frowned upon.
en.wikipedia.org The greatly reduced pollination rates means fewer outcrossing fertilisations on average, leading to less selection against inbred fertilisations.
en.wikipedia.org It attributes the poor performance of inbred strains to the expression of homozygous deleterious recessive alleles.
en.wikipedia.org The standard method of breeding inbred wheat cultivars is by crossing two lines using hand emasculation, then selfing or inbreeding the progeny.
en.wikipedia.org In plant breeding, inbred lines are used as stocks for the creation of hybrid lines to make use of the effects of heterosis.
en.wikipedia.org