Entry: Salami-type sausage - showing version 1
Notation:
A024X
The group includes any type of Salami-type sausage. 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
|
Create code:
Hierarchies
| Hierarchy Master | Broader Cured ripened raw sausages | Narrower Italian-type salami | Hungarian-type salami | German salami |
| Hierarchy Reporting | Broader Cured ripened raw sausages | Narrower Italian-type salami | Hungarian-type salami | German salami |
| Hierarchy Exposure | Broader Cured ripened raw sausages | Narrower Hungarian-type salami | German salami | Italian-type salami |
| Hierarchy Bio monitoring | Broader Cured ripened raw sausages | Narrower Hungarian-type salami | Italian-type salami | German salami |
| Hierarchy Ingredient | Broader Cured ripened raw sausages | Narrower Hungarian-type salami | German salami | Italian-type salami |
Full Details
| allFacets |
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| broader |
Cured ripened raw sausages
|
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| broader_biomo |
Cured ripened raw sausages
|
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| broader_expo |
Cured ripened raw sausages
|
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| broader_ingred |
Cured ripened raw sausages
|
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| broader_report |
Cured ripened raw sausages
|
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| definition |
The group includes any type of Salami-type sausage. 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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| hierarchyCode_biomo |
Z0001.0024.0002.0003.0002.0002.0001 |
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| hierarchyCode_expo |
Z0006.0012.0002.0002.0001 |
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| hierarchyCode_ingred |
Z0012.0006.0001.0003.0002.0002.0001 |
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| hierarchyCode_master |
Z0001.0001.0004.0001.0003.0002.0002.0001 |
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| hierarchyCode_report |
Z0001.0012.0006.0001.0003.0002.0002.0001 |
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| in scheme |
Zoonoses hierarchy
| Ingredient
| Reporting hierarchy
| Exposure hierarchy
| Food type Identifiers
|
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| lastVersion |
01.04.048 |
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| narrower |
Italian-type salami
| Hungarian-type salami
| German salami
|
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| narrower_biomo |
Hungarian-type salami
| Italian-type salami
| German salami
|
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| narrower_expo |
Hungarian-type salami
| German salami
| Italian-type salami
|
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| narrower_ingred |
Hungarian-type salami
| German salami
| Italian-type salami
|
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| narrower_report |
Italian-type salami
| Hungarian-type salami
| German salami
|
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| notation |
A024X |
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| pref label |
Salami-type sausage |
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| scope note |
The group includes any type of Salami-type sausage. 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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