normal-to-oily | normal to oily

arm's length | at arm's length | on an arm's length basis

near normal

standard hydrogen electrode [ SHE | normal hydrogen electrode ]

standard hydrogen electrode | SHE | hydrogen electrode

fat component of milk | milk fat

Galton distribution | Galton's distribution | log normal distribution | logarithmic normal distribution | lognormal distribution | log-normal distribution

Definition: Repeated, voluntary or involuntary passage of faeces, usually of normal or near-normal consistency, in places not appropriate for that purpose in the individual's own sociocultural setting. The condition may represent an abnormal continuation of normal infantile incontinence, it may involve a loss of continence following the acquisition of bowel control, or it may involve the deliberate deposition of faeces in inappropriate places in spite of normal physiological bowel control. The condition may occur as a monosymptomatic disorder, or it may form part of a wider disorder, especially an emotional disorder (F93.-) or a conduct ...[+++]disorder (F91.-). | Functional encopresis Incontinence of faeces of nonorganic origin Psychogenic encopresis

The Authority concluded that for one claim on the effect of fats on the normal absorption of fat soluble vitamins and another claim on the effect of sodium on the maintenance of normal muscle function a cause and effect relationship has been established.

The Authority concluded that for one claim on the effect of fats on the normal absorption of fat soluble vitamins and another claim on the effect of sodium on the maintenance of normal muscle function a cause and effect relationship has been established.

with a flour and/or starch base, representing not less than 40 % of the weight of the constituents calculated in terms of dry matter, mixed with milkfat and other ingredients such as sugar (sucrose), eggs or egg yolk powder, milk powder, salt, etc., with a milkfat content by weight exceeding 90 % of the total fat content, not including the fat forming part of the normal composition of the ingredients;

with a flour and/or starch base, representing not less than 40 % of the weight of the constituents calculated in terms of dry matter, mixed with milkfat and other ingredients such as sugar (sucrose), eggs or egg yolk, milk powder, salt, etc., with a milkfat content by weight exceeding 90 % of the total fat content, not including the fat forming part of the normal composition of the ingredients;