Concept information
PREFERRED TERM
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 1981-01-09T00:00:00Z
skos:notation: 7118
DEFINITION
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Smoking is a process of treating food by exposing it to smoke from smouldering wood or plant materials. This process is usually characterised by an integrated combination of salting, drying,heating and smoking steps in a smoking chamber.
(en)
Created: 9/20/22
BROADER CONCEPT
- food preservation (en)
SCOPE NOTE
- Treatment of products by exposure to smoke; for pest control use <3142> (en)
HAS OBJECT OF ACTIVITY
- smoked fish (en)
- smoked meat (en)
IS PROCESS FOR
- preservation (en)
- smoke houses (en)
IN OTHER LANGUAGES
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Arabic
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Chinese
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熏烟
Created: 2002-12-12T00:00:00Z
Last modified: 2021-11-08T10:40:42Z
skos:notation: 7118
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Czech
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French
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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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Lao
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Persian
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Polish
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Portuguese
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Portuguese (Brazil)
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Romanian
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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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dumanlama
Created: 2011-11-20T20:24:05Z
Last modified: 2014-07-03T18:10:14Z
skos:notation: 1339129856013
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Ukrainian
URI
http://aims.fao.org/aos/agrovoc/c_7118
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