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فراورده‌ها > فراورده‌های فراوری‌شده > فراورده‌های فراوری‌شده جانوری > فراورده‌های گوشتی > امولسیون‌های گوشت

PREFERRED TERM

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

Created: 2007-04-20T00:00:00Z

skos:notation: 28356

امولسیون‌های گوشت  

DEFINITION

  • 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.

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

    Created: 1/28/22

    (en)

BROADER CONCEPT

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URI

http://aims.fao.org/aos/agrovoc/c_28356

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RDF/XML TURTLE JSON-LD Created 11/20/11, last modified 8/28/23