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Concept information

teknoloji > gıda teknolojisi > gıda koruma > turşu yapımı
etkinlik > işleme > koruma > gıda koruma > turşu yapımı

PREFERRED TERM

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

Created: 2014-03-26T13:48:51Z

Last modified: 2014-07-03T19:49:18Z

skos:notation: 5865

turşu yapımı  

DEFINITION

  • Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. The pickling procedure will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. Foods that are pickled include meats, fruits, eggs, and vegetables. (en)

BROADER CONCEPT

ENTRY TERMS

  • Created: 2018-10-11T12:56:32.744+02:00

    skos:notation: 037e9b07

    turşu kurma (tr)
  • Created: 2011-11-20T20:20:42Z

    Last modified: 2014-07-03T19:49:19Z

    skos:notation: 5865

    turşulaşma (tr)

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URI

http://aims.fao.org/aos/agrovoc/c_5865

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RDF/XML TURTLE JSON-LD Created 11/20/11, last modified 6/16/21