Entry: Ripened kolbasz
Notation:
A025F
The group includes e.g. dried kolbasz or dried kielbasa or dried knackwurst. The group includes any type of Ripened kolbasz (a cured, ripened, spiced sausage, often smoked). 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)
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| Process |
Mincing / chopping / cutting
| Seasoning
| Ripening
| Curing
|
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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| commonName |
dried kielbasa | dried knackwurst | dried kolbasz |
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| definition |
The group includes e.g. dried kolbasz or dried kielbasa or dried knackwurst. The group includes any type of Ripened kolbasz (a cured, ripened, spiced sausage, often smoked). 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.01.000821 |
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| hierarchyCode_biomo |
Z0001.0024.0002.0003.0002.0002.0002.0004 |
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| hierarchyCode_expo |
Z0006.0012.0002.0002.0002.0004 |
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| hierarchyCode_ingred |
Z0012.0006.0001.0003.0002.0002.0002.0004 |
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| hierarchyCode_master |
Z0001.0001.0004.0001.0003.0002.0002.0002.0004 |
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| hierarchyCode_report |
Z0001.0012.0006.0001.0003.0002.0002.0002.0004 |
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| in scheme |
Ingredient
| Reporting hierarchy
| Exposure hierarchy
| Zoonoses hierarchy
| Food type Identifiers
|
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| lastVersion |
01.04.048 |
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| notation |
A025F |
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| pref label |
Ripened kolbasz |
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| scope note |
The group includes e.g. dried kolbasz or dried kielbasa or dried knackwurst. The group includes any type of Ripened kolbasz (a cured, ripened, spiced sausage, often smoked). 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 |
Concept
| Food-type
|
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| validFrom |
1 Jan 2010 00:00:00.000
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