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Перевод и анализ слов искусственным интеллектом ChatGPT
На этой странице Вы можете получить подробный анализ слова или словосочетания, произведенный с помощью лучшей на сегодняшний день технологии искусственного интеллекта:
- как употребляется слово
- частота употребления
- используется оно чаще в устной или письменной речи
- варианты перевода слова
- примеры употребления (несколько фраз с переводом)
- этимология
Что (кто) такое répertoire des rues - определение
BOOK BY THÉOPHILE GRINGOIRE
Le Repertoire De La Cuisine; Louis Saulnier (writer); Le repertoire; Le Répertoire; Le Repertoire de la Cuisine; Le Repertoire
Répertoire national des certifications professionnelles
FRENCH NATIONAL REPERTORY OF VOCATIONAL CERTIFICATIONS
Wikipedia talk:Articles for creation/Répertoire national des certifications professionnelles; Repertoire national des certifications professionnelles; Répertoire National des Certifications Professionnelles
In France, the Répertoire national des certifications professionnelles (RNCP) has been created by article L. 335-6 of the Code de l'éducation (Education Code).
Immune repertoire
THE SET OF SUB-TYPES AN ORGANISM'S IMMUNE SYSTEM MAKES OF IMMUNOGLOBULINS AND T-CELL RECEPTORS.
User:MikeBrisco/Immune repertoire
The immune repertoire encompasses the different sub-types an organism's immune system makes of immunoglobulins or T-cell receptors. These help recognise pathogens in most vertebrates.
Le Dit des rues de Paris
, préface, notes et glossaire de Mareuse, 1875, plan.jpg?width=200 "Map of Paris at the time of '''Le Dit des rues de Paris''' c. 1280–1300.")
POEM WRITTEN BY GUILLOT DE PARIS
Le dit des rues de Paris; Le Dit des Rues de Paris
Le Dit des rues de Paris is a 554-verse poem in octosyllabic rhyming couplets, written by Guillot of Paris and describing the streets of Paris between around 1280 and 1300. It deals with 310 streets, organised into the city's three main districts at that time:
Википедия
Le Répertoire de la Cuisine
Le Répertoire de la Cuisine is a professional reference cookbook written by Théodore Gringoire and Louis Saulnier and published originally in 1914, and translated into multiple languages. It is intended to serve as a quick reference to Le guide culinaire by Saulnier's mentor, Auguste Escoffier, and adds a significant amount of Saulnier's own material.
