Food Standards Agency Codes

Entry: Coagulating / clotting

URI:

http://data.food.gov.uk/codes/foodtype/id/A07LP

Notation:

A07LP

Subject to a process in which a liquid (usually with protein content) is changed into a semisolid mass

State:

Facets

Term type:

Core term

Create code:

Code editor

Hierarchies

Hierarchy	Broader	Narrower
Hierarchy Master	Broader Physico-chemical modification	Narrower
Hierarchy Process	Broader Physico-chemical modification	Narrower
Hierarchy treatment modifying structure or nature	Broader Physico-chemical modification	Narrower

Full Details

broader	Physico-chemical modification
broader_process	Physico-chemical modification
broader_treat	Physico-chemical modification
definition	Subject to a process in which a liquid (usually with protein content) is changed into a semisolid mass
hierarchyCode_master	Z0001.0006.0002.0009.0017
hierarchyCode_process	Z0009.0017
hierarchyCode_treat	Z0004.0017
in scheme	Food type Identifiers \| Process \| Treatment-modifying-structure-or-nature
lastVersion	00.00.000
notation	A07LP
pref label	Coagulating / clotting
scope note	Subject to a process in which a liquid (usually with protein content) is changed into a semisolid mass
state	Facets
termType	Core term
type	Food-type \| Concept
validFrom	1 Jan 2010 00:00:00.000