Egg white (as part-nature) A06BV Core term * Facets **

It is a liquid formed around the yolk during its passage in the oviduct. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins.

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, "Egg white (as part-nature)".

Egg white (as part-nature) has no narrower terms in All Lists.

Associated terms

These terms refer to "Egg white (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 "Eggs and egg-related (as part-nature)" parent term.

Record metadata

Status
APPROVED
Version
3.0
Valid from
30 Oct 2014, 00:00
Valid to
-
Last update
16 Mar 2015, 23:19