Concept information
PREFERRED TERM
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 1989-10-04T00:00:00Z
skos:notation: 28356
DEFINITION
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Meat emulsion is a two-phase system, with the dispersed phase consisting of either solid or liquid fat particles and the continuous phase being the water containing salts and dissolved, gelled and suspended proteins. Thus they can be classified as oil-in-water emulsion.
(en)Source: https://en.wikipedia.org/wiki/Meat_emulsion
Created: 1/28/22
BROADER CONCEPT
IN OTHER LANGUAGES
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Arabic
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Chinese
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Czech
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English
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émulsion de viande
Created: 1989-10-04T00:00:00Z
Last modified: 2021-05-24T17:34:42Z
skos:notation: 28356
French
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Fleischbrät
Created: 2012-01-23T19:33:01Z
Last modified: 2015-03-12T18:25:57Z
skos:notation: 1327318381637
German
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Hindi
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Hungarian
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Italian
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Japanese
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Lao
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Norwegian Bokmål
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Persian
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Polish
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emulsão de carne
Created: 1998-08-04T00:00:00Z
skos:notation: 28356
Last modified: 2021-06-16T21:24:42Z
Portuguese
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emulsão de carne
Created: 1998-08-04T00:00:00Z
skos:notation: 28356
Last modified: 2021-06-16T21:24:42Z
Portuguese (Brazil)
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Romanian
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Russian
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Slovak
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Swahili
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gandisha nyama
Created: 2022-04-29T10:51:42Z
skos:notation: db396780
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Thai
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et emülsiyonları
Created: 2011-11-20T20:53:53Z
Last modified: 2014-07-03T18:50:56Z
skos:notation: 28356
Turkish
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Ukrainian