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Search results for: Bouffant-cap

CUBA/
RTR24ZXF
June 24, 2009
A man adjusts a weighing scale in a bakery in Havana June 24, 2009. REUTERS/Desmond Boylan (CUBA SOCIETY)...
Havana, Cuba
A man adjusts a weighing scale in a bakery in Havana
A man adjusts a weighing scale in a bakery in Havana June 24, 2009. REUTERS/Desmond Boylan (CUBA SOCIETY)
CUBA/
RTR24ZX0
June 24, 2009
Men work in a bakery in Havana June 24, 2009. REUTERS/Desmond Boylan (CUBA SOCIETY)
Havana, Cuba
Men work in a bakery in Havana
Men work in a bakery in Havana June 24, 2009. REUTERS/Desmond Boylan (CUBA SOCIETY)
FLU/TAIWAN
RTXJVY6
May 20, 2009
Medical staff work near a quarantine area where a man is held for having the H1N1 flu at Taoyuan General...
Taoyuan, Taiwan
Medical staff work near a quarantine area where a man is held for having the H1N1 flu at Taoyuan General...
Medical staff work near a quarantine area where a man is held for having the H1N1 flu at Taoyuan General Hospital, northern Taiwan, May 20, 2009. Taiwan on Wednesday reported its first case of H1N1 flu case, a foreign national who entered Taiwan from the U.S. The man is a 52-year-old doctor who arrived by air in Taipei on Tuesday night, Shih Wen-yi, deputy director of the Centres for Disease Control under the Department of Health, told a news conference. REUTERS/Nicky Loh (TAIWAN HEALTH SOCIETY)
SWITZERLAND/
RTX9SNE
October 22, 2008
A cheesemaker controls a Swiss cave-aged Emmentaler cheese in a cave in Kaltbach, near Lucerne October...
KALTBACH, Switzerland
A cheesemaker controls a Swiss cave-aged Emmentaler cheese in a cave in Kaltbach, near Lucerne
A cheesemaker controls a Swiss cave-aged Emmentaler cheese in a cave in Kaltbach, near Lucerne October 22, 2008. The Swiss Kaltbach Gruyere and Emmentaler cheese mature for about 9 months in a sandstone cave which has a constant climate all year around with a humidity of 94 percent and 10 degrees Celsius. REUTERS/Michael Buholzer (SWITZERLAND)
SWITZERLAND/
RTX9SN8
October 22, 2008
A cheesemaker brushes Swiss cave-aged Gruyere cheese in a cave in Kaltbach, near Lucerne October 22,...
KALTBACH, Switzerland
A cheesemaker brushes Swiss cave-aged Gruyere cheese in a cave in Kaltbach, near Lucerne
A cheesemaker brushes Swiss cave-aged Gruyere cheese in a cave in Kaltbach, near Lucerne October 22, 2008. The Swiss Kaltbach Gruyere and Emmentaler cheese mature for about 9 months in a sandstone cave which has a constant climate all year around with a humidity of 94 percent and 10 degrees Celsius. REUTERS/Michael Buholzer (SWITZERLAND)
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