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Concept information

Actividades > Procesamiento > Tratamiento térmico > Blanqueo

PREFERRED TERM

void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Created: 1981-01-23T00:00:00Z

skos:notation: 950

Blanqueo  

DEFINITION

  • A heat process typically applied to a food for the purpose of inactivating enzymes and/or fixing the product colour.

    Created: 2/21/23

    (en)

BROADER CONCEPT

RELATED CONCEPTS

ENTRY TERMS

  • Created: 1987-04-13T00:00:00Z

    skos:notation: 20836

    Blanqueado (es)

IN OTHER LANGUAGES

URI

http://aims.fao.org/aos/agrovoc/c_950

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