Semi-soft A169Q Facet descriptor * Facets **

Used to qualify the texture of a food with respect to other types of the same food but having a texture half way between hard and soft. Being a relative concept it is quite arbitrary and may be evaluated arbitrarily. 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, "Semi-soft".

Semi-soft has no narrower terms in All Lists.

Associated terms

These terms refer to "Semi-soft" 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
5.0
Valid from
22 May 2015, 09:33
Valid to
-
Last update
22 May 2015, 09:33