FOOD.GOV.UK uses cookies to make the site simpler. Find out more about cookies

BETA
This is a new service - your feedback will help us to improve it
Search

Food Standards Agency Codes

Entry: Pickling

URI:
http://data.food.gov.uk/codes/foodtype/id/A07KC
Notation:
A07KC

Pickling, also known as brining or corning is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid)

State:
Facets
Term type:
Core term
Create code:
Code editor

Hierarchies
Hierarchy preservation technique Broader Biological treatment Narrower

Full Details

broader_preserv Biological treatment
definition Pickling, also known as brining or corning is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid)
hierarchyCode_preserv Z0005.0004
in scheme Preservation-technique
notation A07KC
pref label Pickling
scope note Pickling, also known as brining or corning is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid)
state Facets
termType Core term
type Food-type | Concept