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Concept information

PREFERRED TERM

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

Created: 2005-08-19T00:00:00Z

skos:notation: 27521

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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)

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URI

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

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