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Concept information

生産物 > 食品 > 発酵食品
生産物 > 加工製品 > 発酵製品 > 発酵食品

PREFERRED TERM

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

Created: 2005-08-09T00:00:00Z

skos:notation: 27521

発酵食品  

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. (en)

BROADER CONCEPT

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URI

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

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