Fermented/pickled/marinated vegetables (as part-nature) A0F0X Facets ** Core term *

Plant commodities used as vegetables, subject to fermentation, to preserve and enhance the flavour or other properties or marinated with acidic and or spiced media. Typical examples are some fruiting vegetables in vinegar with herbs and spices, or sauerkraut.

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, "Fermented/pickled/marinated vegetables (as part-nature)".

Associated terms

These terms refer to "Fermented/pickled/marinated vegetables (as part-nature)" through a facet — a relationship that cuts across all hierarchies, not just "[F02] Part-nature". Links stay in "[F02] Part-nature" where the term also appears; those marked are not part of it and open in their own default hierarchy.

Part-nature F02

Sibling terms

Other terms sharing the same "Processed or preserved vegetables and similar (as part-nature)" parent term.

Record metadata

Status
APPROVED
Version
5.3
Valid from
16 Mar 2015, 23:19
Valid to
-
Last update
28 Apr 2016, 17:44