Concept information
PREFERRED TERM
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2019-12-04T14:45:00Z
skos:notation: 14061
DEFINITION
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Salting is a process of treating food with salt of food grade quality to lower water activity in the substance and to enhance flavour by any appropriate salting technology (e.g. dry salting, brining, injection salting).
(en)
Created: 9/20/22
BROADER CONCEPT
MAKE USE OF
- sel de cuisine (fr)
IN OTHER LANGUAGES
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Arabic
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Czech
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English
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Georgian
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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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Korean
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Persian
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Polish
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Russian
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Slovak
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Spanish
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Swahili
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Thai
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Turkish
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Ukrainian
URI
http://aims.fao.org/aos/agrovoc/c_14061
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