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Concept information

PREFERRED TERM

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

Created: 2003-03-27T00:00:00Z

skos:notation: 5865

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DEFINITION

  • Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. The pickling procedure will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. Foods that are pickled include meats, fruits, eggs, and vegetables. (en)

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http://aims.fao.org/aos/agrovoc/c_5865

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RDF/XML TURTLE JSON-LD Created 11/20/11, last modified 6/16/21