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Food Standards Agency Codes

Entry: Seasoning - showing version 1

URI:
http://data.food.gov.uk/codes/foodtype/id/A0CRH
Notation:
A0CRH

Modification of the organoleptic properties of food by addition of mixtures of spices and similar. The process has also partial preservation effects in some cases. It relates with curing, but does not include the biological ripening

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

Hierarchies
Hierarchy Master Broader Modification with substances / ingredients Narrower
Hierarchy Process Broader Modification with substances / ingredients Narrower

Full Details

broader Modification with substances / ingredients
broader_process Modification with substances / ingredients
commonName Spicing
definition Modification of the organoleptic properties of food by addition of mixtures of spices and similar. The process has also partial preservation effects in some cases. It relates with curing, but does not include the biological ripening
hierarchyCode_master Z0001.0006.0002.0008.0001.0008
hierarchyCode_process Z0008.0001.0008
in scheme Food type Identifiers | Process
lastVersion 01.01.022
notation A0CRH
pref label Seasoning
scope note Modification of the organoleptic properties of food by addition of mixtures of spices and similar. The process has also partial preservation effects in some cases. It relates with curing, but does not include the biological ripening
state Facets
termType Core term
type Concept | Food-type
validFrom 23 Oct 2013 17:14:29.000