Preserved/processed fat tissues (as part-nature) A06AQ Core term * Facets **

Fatty parts of an animal carcase processed in order to extend their shelf life or otherwise processed. Common possible treatments include salting, curing, cooking and maturing.

Core term (Level of detail)

A standard food term, suitable as a base term in a FoodEx2 code. ↩

Facets (Type of Term)

Not a food, but a category of characteristics you can add to a food term — for example how it was processed, how it was packaged, or what it was made from. ↩

Implicit facet descriptors *

No implicit facet descriptors.

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, "Preserved/processed fat tissues (as part-nature)".

Preserved/processed fat tissues (as part-nature) has no narrower terms in All Lists.

Associated terms

These terms refer to "Preserved/processed fat tissues (as part-nature)" through a facet — a relationship that cuts across all hierarchies, not just "All Lists".

Part-nature F02

Sibling terms

Other terms sharing the same "Charcuterie meat (as part-nature)" parent term.

Record metadata

Status
APPROVED
Version
5.3
Valid from
30 Oct 2014, 00:00
Valid to
-
Last update
28 Apr 2016, 17:44