Ripened kolbasz A025F Extended term * Composite food simple **

The group includes any type of Ripened kolbasz, also known as dried kolbasz or dried kielbasa or dried knackwurst, i.e. a cured, ripened, spiced sausage, often smoked. For the cured unripened variants of kolbasz use the code A024T 'Fresh kolbasz'. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.

Extended term (Level of detail)

A fine-grained food term, suitable as a base term in a FoodEx2 code. ↩

Composite food simple (Type of Term)

A food made by combining ingredients of different natures — a recipe — such as a sauce or a flavoured yogurt. ↩

Implicit facet descriptors *

Descriptors marked are not part of "Reporting hierarchy" and open in their own default hierarchy.

Facet descriptor

Implicit facet descriptors are characteristics a food already implies, so they are left out of its FoodEx2 code. For example, "smoked salmon" (A02KF) implies the facet descriptor "smoking" (F28.A07JV); because the term itself already conveys it, it is not added to the code. ↩

Narrower terms

These are child terms of the current term, "Ripened kolbasz".

Ripened kolbasz has no narrower terms in Reporting hierarchy.

Sibling terms

Other terms sharing the same "Pepperoni/paprika-type sausage" parent term.

Record metadata

Status
APPROVED
Version
8.9
Valid from
30 Oct 2014, 00:00
Valid to
-
Last update
20 Jul 2017, 17:46