Entry: Linguica, sausage
Notation:
A025D
The group includes any type of Linguica, sausage (Portuguese sausage made from coarsely ground pork butts, seasoned with garlic, cumin seeds and cinnamon, cured in vinegar pickling liquid before stuffing; smoked; also called Longanzia). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
Facets
| Part-nature |
Sausages (as part-nature)
|
| Process |
Mincing / chopping / cutting
| Seasoning
| Ripening
| Curing
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Create code:
Hierarchies
| Hierarchy Master | Broader Pepperoni/paprika-type sausage | Narrower |
| Hierarchy Reporting | Broader Pepperoni/paprika-type sausage | Narrower |
| Hierarchy Exposure | Broader Pepperoni/paprika-type sausage | Narrower |
| Hierarchy Bio monitoring | Broader Pepperoni/paprika-type sausage | Narrower |
| Hierarchy Ingredient | Broader Pepperoni/paprika-type sausage | Narrower |
Full Details
| allFacets |
|
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| broader |
Pepperoni/paprika-type sausage
|
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| broader_biomo |
Pepperoni/paprika-type sausage
|
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| broader_expo |
Pepperoni/paprika-type sausage
|
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| broader_ingred |
Pepperoni/paprika-type sausage
|
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| broader_report |
Pepperoni/paprika-type sausage
|
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| definition |
The group includes any type of Linguica, sausage (Portuguese sausage made from coarsely ground pork butts, seasoned with garlic, cumin seeds and cinnamon, cured in vinegar pickling liquid before stuffing; smoked; also called Longanzia). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. |
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| foodExOldCode |
A.01.000819 |
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| hierarchyCode_biomo |
Z0001.0024.0002.0003.0002.0002.0002.0002 |
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| hierarchyCode_expo |
Z0006.0012.0002.0002.0002.0002 |
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| hierarchyCode_ingred |
Z0012.0006.0001.0003.0002.0002.0002.0002 |
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| hierarchyCode_master |
Z0001.0001.0004.0001.0003.0002.0002.0002.0002 |
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| hierarchyCode_report |
Z0001.0012.0006.0001.0003.0002.0002.0002.0002 |
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| in scheme |
Exposure hierarchy
| Ingredient
| Food type Identifiers
| Reporting hierarchy
| Zoonoses hierarchy
|
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| lastVersion |
01.04.048 |
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| notation |
A025D |
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| pref label |
Linguica, sausage |
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| scope note |
The group includes any type of Linguica, sausage (Portuguese sausage made from coarsely ground pork butts, seasoned with garlic, cumin seeds and cinnamon, cured in vinegar pickling liquid before stuffing; smoked; also called Longanzia). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. |
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| state |
Composite food simple
|
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| termType |
Extended term
|
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| type |
Food-type
| Concept
|
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| validFrom |
1 Jan 2010 00:00:00.000
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