Hard A0CJP Facet descriptor * Facets **

Used to qualify the texture of a food with respect to other types of the same food but having softer texture. Being a relative concept it is quite arbitrary and may include also the semi-. qualificator. The concept is pre-defined for cheeses based on international standards

Facet descriptor (Level of detail)

A characteristic that defines an essential characteristic of the food: how it was processed, packaged, what it was made from, etcetera. ↩

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, "Hard".

Hard has no narrower terms in All Lists.

Associated terms

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

Qualitative-info F10

Sibling terms

Other terms sharing the same "Additional characteristics" parent term.

Record metadata

Status
APPROVED
Version
7.5
Valid from
30 Oct 2014, 00:00
Valid to
-
Last update
01 Mar 2017, 12:39