FA-08.3.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) A0C3E Facets ** Facet descriptor *

Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)

Facet descriptor (Level of detail)

Marks a facet descriptor: a building block used to describe other terms, rather than something reported on its own. ↩

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, "FA-08.3.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)".

FA-08.3.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) has no narrower terms in All Lists.

Sibling terms

Other terms sharing the same "FA-08.3.4 Traditionally cured meat products with specific provisions concerning nitrites and nitrates" 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