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produit > produit alimentaire > aliment fermenté
produit > produit transformé > produit fermenté > aliment fermenté

PREFERRED TERM

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

Created: 1989-09-27T00:00:00Z

Last modified: 2021-05-24T17:34:42Z

skos:notation: 27521

aliment fermenté  

DEFINITION

  • Fermented foods are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut.

    Source: https://en.wikipedia.org/wiki/List_of_fermented_foods

    Created: 8/7/18

    (en)

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URI

http://aims.fao.org/aos/agrovoc/c_27521

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RDF/XML TURTLE JSON-LD Created 2/3/12, last modified 2/29/24