Sauces from fermented/hydrolised sources and similar A0EZD Non-specific term * Composite food simple **

The group includes any type of sauces from fermented/hydrolised ingredients. They are usually dark, mostly liquid, made with hydrolysed fermentation products from meat, fish or similar sources. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.

Non-specific term (Level of detail)

An umbrella term used to group terms together. To be used only as a base term in a FoodEx2 code if no more specific term is available. ↩

Composite food simple (Type of Term)

A food made by combining ingredients of different natures — a recipe — such as a sauce or a flavoured yogurt. ↩

Implicit facet descriptors *

Descriptors marked are not part of "Reporting hierarchy" and open in their own default hierarchy.

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".

Sibling terms

Other terms sharing the same "Savoury sauces" parent term.

Record metadata

Status
APPROVED
Version
8.9
Valid from
16 Mar 2015, 23:19
Valid to
-
Last update
20 Jul 2017, 17:46