Sauces from fermented/hydrolised sources and similar (as part-nature) A0EPF Core term * Facets **

Dark, generally liquid sauces, like soya sauce, obtained from fermented food materials, like soy and fish

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, "Sauces from fermented/hydrolised sources and similar (as part-nature)".

Sauces from fermented/hydrolised sources and similar (as part-nature) has no narrower terms in All Lists.

Associated terms

These terms refer to "Sauces from fermented/hydrolised sources and similar (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 "Savoury sauces (as part-nature)" parent term.

Record metadata

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