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Food Standards Agency Codes

Entry: Curing - showing version 1

URI:
http://data.food.gov.uk/codes/foodtype/id/A07KD
Notation:
A07KD

Curing refers to various food preservation and flavouring processes, especially of meat or fish, by the addition of a combination of salt and other ingredients, with eventual partial drying and biological maturation

State:
Facets
Term type:
Core term
Create code:
Code editor

Hierarchies
Hierarchy Master Broader Biological treatment Narrower
Hierarchy preservation technique Broader Biological treatment Narrower
Hierarchy Process Broader Biological treatment Narrower
Hierarchy treatment modifying structure or nature Broader Biological treatment Narrower

Full Details

broader Biological treatment
broader_preserv Biological treatment
broader_process Biological treatment
broader_treat Biological treatment
definition Curing refers to various food preservation and flavouring processes, especially of meat or fish, by the addition of a combination of salt and other ingredients, with eventual partial drying and biological maturation
hierarchyCode_master Z0001.0006.0002.0008.0002.0003
hierarchyCode_preserv Z0005.0005
hierarchyCode_process Z0008.0002.0003
hierarchyCode_treat Z0002.0004
in scheme Food type Identifiers | Process | Treatment-modifying-structure-or-nature | Preservation-technique
langualCode H0253
lastVersion 01.01.046
notation A07KD
pref label Curing
scope note Curing refers to various food preservation and flavouring processes, especially of meat or fish, by the addition of a combination of salt and other ingredients, with eventual partial drying and biological maturation
state Facets
termType Core term
type Food-type | Concept
validFrom 1 Jan 2010 00:00:00.000