Entry: Half fat or medium fat - showing version 1
Notation:
A077B
The food item has half of the natural fat content (for milk, at least the value defined in legislation, when available). In the case of meat, the fat is still significantly present, but is less than in the high fat meat cuts (excluding those classified as fat tissue). In the case of cheese, the fat on the dry matter is 25-45%
Create code:
Hierarchies
| Hierarchy Master | Broader Fat-related info | Narrower |
| Hierarchy qualitative info | Broader Fat-related info | Narrower |
Full Details
| broader |
Fat-related info
|
| broader_qual |
Fat-related info
|
| definition |
The food item has half of the natural fat content (for milk, at least the value defined in legislation, when available). In the case of meat, the fat is still significantly present, but is less than in the high fat meat cuts (excluding those classified as fat tissue). In the case of cheese, the fat on the dry matter is 25-45% |
| hierarchyCode_master |
Z0001.0006.0003.0001.0003 |
| hierarchyCode_qual |
Z0001.0002 |
| in scheme |
Food type Identifiers
| Qualitative-info
|
| langualCode |
H0324 |
| lastVersion |
01.01.040 |
| notation |
A077B |
| pref label |
Half fat or medium fat |
| scope note |
The food item has half of the natural fat content (for milk, at least the value defined in legislation, when available). In the case of meat, the fat is still significantly present, but is less than in the high fat meat cuts (excluding those classified as fat tissue). In the case of cheese, the fat on the dry matter is 25-45% |
| state |
Facets
|
| termType |
Facet descriptor
|
| type |
Concept
| Food-type
|
| validFrom |
1 Jan 2010 00:00:00.000
|