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Concept information

PREFERRED TERM

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

Created: 2018-07-16T13:27:36Z

Last modified: 2018-07-16T15:30:43Z

skos:notation: 4605

marinointi  

DEFINITION

  • Pişirme öncesi etlerin tuz, bitkisel yağ vb. çeşitli maddeler katılarak ve lezzet vericiler ile genellikle asidik ortamda bekletilerek işlenmesi. (tr)
  • Procédé consistant à faire tremper des aliments dans un liquide assaisonné,souvent acide, avant de le cuisiner. Ce liquide, appelé « marinade », peut être composé d’ingrédients soit acides, soit enzymatiques.

    Created: 9/26/23

    (fr)
  • The process of soaking foods in a seasoned, often acidic, liquid before cooking. The liquid in question, the 'marinade', can be either acidic ingredients or enzymatic.

    Created: 9/26/23

    (en)

BROADER CONCEPT

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URI

http://aims.fao.org/aos/agrovoc/c_4605

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RDF/XML TURTLE JSON-LD Created 11/20/11, last modified 9/26/23