Product from Aspergillus oryzae rich in protein (feed) A186Y Core term * RPC Derivatives/ ingredients **

Fermentation product obtained from culture of Aspergillus oryzae on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts. The product may be dried.

Core term (Level of detail)

A standard food term, suitable as a base term in a FoodEx2 code. ↩

RPC Derivatives/ ingredients (Type of Term)

A food made from a single commodity by a process that changes its nature, such as flour from grain or oil from seeds. ↩

Implicit facet descriptors *

Descriptors marked are not part of "VetDrugRes 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, "Product from Aspergillus oryzae rich in protein (feed)".

Product from Aspergillus oryzae rich in protein (feed) has no narrower terms in VetDrugRes hierarchy.

Sibling terms

Other terms sharing the same "Fermentation (by-)products from microorganisms the cells of which have been inactivated or killed (feed)" parent term.

Record metadata

Status
APPROVED
Version
11.1
Valid from
03 Oct 2019, 18:11
Valid to
-
Last update
01 Apr 2020, 17:04