Hot smoking A16ET Extended term * Facets **

Preservetion method based on smoking at 70-90°C. Hot-smoked food is usually cooked and thermal denaturation of proteins occurs during the process.

Extended term (Level of detail)

A fine-grained 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, "Hot smoking".

Hot smoking has no narrower terms in [F28] Process.

Sibling terms

Other terms sharing the same "Smoking" parent term.

Record metadata

Status
APPROVED
Version
5.3
Valid from
28 Apr 2016, 17:44
Valid to
-
Last update
28 Apr 2016, 17:44