Concept information
PREFERRED TERM
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2018-04-17T13:49:29Z
Last modified: 2018-04-23T17:06:25Z
skos:notation: a527b0a9
DEFINITION
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The presence of thin strips or flecks of fat within a meat cut. More marbling is usually associated with greater palatability.
(en)
BROADER CONCEPT
- meat quality (en)
IN OTHER LANGUAGES
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Arabic
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Chinese
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Czech
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French
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German
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Italian
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Norwegian Bokmål
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Spanish
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Turkish
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mozaikleşme
Created: 2018-04-17T13:50:36Z
Last modified: 2018-04-23T17:06:25Z
skos:notation: 8661cff0
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Ukrainian
URI
http://aims.fao.org/aos/agrovoc/c_a527b0a9
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