Concept information
PREFERRED TERM
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2018-08-03T11:44:57Z
Last modified: 2018-08-03T16:43:33Z
skos:notation: f1e31219
DEFINITION
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Fermented vegetables are a type of pickled product, formed by the action of lactic acid bacteria, usually in the presence of salt.
(en)
Created: 4/30/24
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Les légumes fermentés sont un type de produit saumuré, obtenu par l’action de ferments lactiques, en général en présence de sel.
(fr)
Created: 4/30/24
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Se entiende por hortalizas fermentadas el producto encurtido formado por la acción de bacterias del ácido láctico, generalmente en presencia de sal/
(es)
Created: 4/30/24
BROADER CONCEPT
- fermented foods (en)
NARROWER CONCEPTS
- kimchi (en)
- sauerkraut (en)
IN OTHER LANGUAGES
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Arabic
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Czech
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French
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Georgian
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German
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Verdure fermentate
Created: 2020-02-06T11:58:20.894+01:00
Last modified: 2020-02-20T09:58:34.979+01:00
skos:notation: f1e31219
Italian
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Romanian
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Russian
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Serbian
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Hortalizas fermentadas
Created: 2018-08-03T11:45:12Z
Last modified: 2018-08-03T16:43:30Z
skos:notation: f1e31219
Spanish
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Turkish
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Ukrainian
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квашені овочі
Created: 2019-06-14T18:34:17.53+02:00
skos:notation: 9e72885d
URI
http://aims.fao.org/aos/agrovoc/c_f1e31219
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