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Concept information

PREFERRED TERM

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

Created: 2002-12-12T00:00:00Z

skos:notation: 1092

盐浸  

DEFINITION

  • The process of placing food in brine for a period of sufficient length for the tissue to absorb a specific quantity of salt, which preserves and seasons the food.

    Created: 9/20/22

    (en)

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URI

http://aims.fao.org/aos/agrovoc/c_1092

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