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Food Standards Agency Codes

Entry: Puree-type - showing version 1

Notation:
A06JG

Creamy-pasty aspect of vegetables, fruit, meat, or fish, ad example obtained when they are boiled and passed through a sieve. In broad sense: any smooth cream-pulp of liquidized food, esp. of fruit or vegetables

State:
Term type:
Create code:

Hierarchies

Hierarchy Master Broader Semisolid-semiliquid Narrower
Hierarchy physical state Broader Semisolid-semiliquid Narrower

Full Details

broader Semisolid-semiliquid
broader_state Semisolid-semiliquid
definition Creamy-pasty aspect of vegetables, fruit, meat, or fish, ad example obtained when they are boiled and passed through a sieve. In broad sense: any smooth cream-pulp of liquidized food, esp. of fruit or vegetables
hierarchyCode_master Z0001.0006.0004.0003.0002
hierarchyCode_state Z0003.0002
in scheme Physical-state | Food type Identifiers
langualCode E0119
lastVersion 01.00.002
notation A06JG
pref label Puree-type
scope note Creamy-pasty aspect of vegetables, fruit, meat, or fish, ad example obtained when they are boiled and passed through a sieve. In broad sense: any smooth cream-pulp of liquidized food, esp. of fruit or vegetables
state Facets
termType Facet descriptor
type Food-type | Concept
validFrom 1 Jan 2010 00:00:00.000