Eggs and egg products
A031E
Hierarchy term *
Broad or mixed **
The category covers all egg RPCs and derivatives. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.
Implicit facet descriptors *
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Part-nature
Eggs and egg-related (as part-nature)
F02.A06BQ
Narrower terms
These are child terms of the current term, "Eggs and egg products".
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Whole eggs
A031F -
Liquid egg products
A031Q -
Egg powder
A031V -
Hardened egg products
A032A
Associated terms
These terms refer to "Eggs and egg products" through a facet — a relationship that cuts across all hierarchies, not just "All Lists".
Ingredient
F04
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Sponge biscuits
A16FJ -
Tartar sauce
A045N -
Custard
A02PX -
Quiche
A03YM -
Mayonnaise, low fat
A044Y -
Mayonnaise, hollandaise and related sauces
A0F1M -
Mayonnaise sauce
A044X -
Hollandaise type sauce
A045F