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Concept information

活动 > 加工 > 热处理 > 漂烫

PREFERRED TERM

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

Created: 2002-12-12T00:00:00Z

skos:notation: 950

漂烫  

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: 2020-12-09T17:44:42Z

    skos:notation: 13123e27

    热烫 (zh)

IN OTHER LANGUAGES

URI

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

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RDF/XML TURTLE JSON-LD Created 2/3/12, last modified 1/19/24