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Food Standards Agency Codes

Entry: Egg white (as part-nature)

Notation:
A06BV

It is a liquid formed around the yolk during its passage in the oviduct. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins.

State:
Term type:
Create code:

Hierarchies

Hierarchy Master Broader Eggs and egg-related (as part-nature) Narrower
Hierarchy part nature Broader Eggs and egg-related (as part-nature) Narrower

Full Details

broader Eggs and egg-related (as part-nature)
broader_part Eggs and egg-related (as part-nature)
definition It is a liquid formed around the yolk during its passage in the oviduct. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins.
hierarchyCode_master Z0001.0006.0001.0004.0006.0004
hierarchyCode_part Z0004.0006.0004
in scheme Food type Identifiers | Part-nature
lastVersion 01.01.047
notation A06BV
pref label Egg white (as part-nature)
scope note It is a liquid formed around the yolk during its passage in the oviduct. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins.
state Facets
termType Core term
type Concept | Food-type
validFrom 1 Jan 2010 00:00:00.000