Concept information
PREFERRED TERM

void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2009-04-07T00:00:00Z
skos:notation: 28356
DEFINITION
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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.
(en)Source: https://en.wikipedia.org/wiki/Meat_emulsion
Created: 1/28/22
BROADER CONCEPT
- мясные продукты (ru)
IN OTHER LANGUAGES
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Arabic
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Chinese
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Czech
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English
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émulsion de viandeCreated: 1989-10-04T00:00:00Z
Last modified: 2021-05-24T17:34:42Z
skos:notation: 28356
French
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FleischbrätCreated: 2012-01-23T19:33:01Z
Last modified: 2015-03-12T18:25:57Z
skos:notation: 1327318381637
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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Lao
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Norwegian Bokmål
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Persian
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Polish
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emulsão de carneCreated: 1998-08-04T00:00:00Z
Last modified: 2021-06-16T21:24:42Z
skos:notation: 28356
Portuguese
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Romanian
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Slovak
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Spanish
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Swahili
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gandisha nyamaCreated: 2022-04-29T10:51:42Z
skos:notation: db396780
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Thai
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et emülsiyonlarıCreated: 2011-11-20T20:53:53Z
Last modified: 2014-07-03T18:50:56Z
skos:notation: 28356
Turkish
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Ukrainian