Entry: FA-08.3.4.2 Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).
Notation:
A0C3D
Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)
Create code:
Hierarchies
| Hierarchy Master | Broader FA-08.3.4 Traditionally cured meat products with specific provisions concerning nitrites and nitrates | Narrower |
| Hierarchy legislative classes | Broader FA-08.3.4 Traditionally cured meat products with specific provisions concerning nitrites and nitrates | Narrower |
Full Details
| broader |
FA-08.3.4 Traditionally cured meat products with specific provisions concerning nitrites and nitrates
|
| broader_legis |
FA-08.3.4 Traditionally cured meat products with specific provisions concerning nitrites and nitrates
|
| definition |
Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008) |
| hierarchyCode_legis |
Z0001.0009.0002.0004.0002 |
| hierarchyCode_master |
Z0001.0006.0022.0001.0009.0003.0004.0002 |
| in scheme |
Food type Identifiers
| Legislative-classes
|
| langualCode |
FA-08.3.4.2 |
| lastVersion |
02.00.003 |
| notation |
A0C3D |
| pref label |
FA-08.3.4.2 Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation). |
| scope note |
Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008) |
| state |
Facets
|
| termType |
Facet descriptor
|
| type |
Concept
| Food-type
|
| validFrom |
1 Jan 2010 00:00:00.000
|