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Food Standards Agency Codes

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)

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Term type:
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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