Concept information
PREFERRED TERM

void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2005-08-09T00:00:00Z
skos:notation: 14061
DEFINITION
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Salting is a process of treating food with salt of food grade quality to lower water activity in the substance and to enhance flavour by any appropriate salting technology (e.g. dry salting, brining, injection salting).
(en)Created: 9/20/22
BROADER CONCEPT
- 食品保存、食物保存 (ja)
MAKE USE OF
- 食塩 (ja)
IN OTHER LANGUAGES
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Arabic
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Czech
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English
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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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Korean
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Persian
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Polish
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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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Ukrainian
URI
http://aims.fao.org/aos/agrovoc/c_14061
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