Entry: Pickling - showing version 1
Notation:
A07KC
Pickling, also known as brining or corning is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid)
Create code:
Hierarchies
| Hierarchy Master | Broader Modification with substances / ingredients | Narrower |
| Hierarchy preservation technique | Broader Biological treatment | Narrower |
| Hierarchy Process | Broader Modification with substances / ingredients | Narrower |
| Hierarchy treatment modifying structure or nature | Broader Modification with substances / ingredients | Narrower |
Full Details
| broader |
Modification with substances / ingredients
|
| broader_preserv |
Biological treatment
|
| broader_process |
Modification with substances / ingredients
|
| broader_treat |
Modification with substances / ingredients
|
| definition |
Pickling, also known as brining or corning is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid) |
| foodExOldCode |
T133A |
| hierarchyCode_master |
Z0001.0006.0002.0008.0001.0007 |
| hierarchyCode_preserv |
Z0005.0004 |
| hierarchyCode_process |
Z0008.0001.0007 |
| hierarchyCode_treat |
Z0003.0002.0008 |
| in scheme |
Treatment-modifying-structure-or-nature
| Preservation-technique
| Food type Identifiers
| Process
|
| langualCode |
H0190 |
| lastVersion |
01.04.012 |
| notation |
A07KC |
| pref label |
Pickling |
| scope note |
Pickling, also known as brining or corning is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid) |
| state |
Facets
|
| termType |
Core term
|
| type |
Food-type
| Concept
|
| validFrom |
1 Jan 2010 00:00:00.000
|