Curing A07KD Facets ** Core term *

Curing refers to various food preservation and flavouring processes, especially of meat or fish, by the addition of a combination of salt and other ingredients, with eventual partial drying and biological maturation

Core term (Level of detail)

The standard level of detail — what FoodEx2 recommends aiming for. More specific than a broad grouping, without being a specialised sub-type. ↩

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, "Curing".

Curing has no narrower terms in All Lists.

Associated terms

These terms refer to "Curing" through a facet — a relationship that cuts across all hierarchies, not just "All Lists".

Process F28

Sibling terms

Other terms sharing the same "Biological treatment" 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