Concept information
PREFERRED TERM
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Created: 2012-02-03T16:39:45Z
Last modified: 2012-02-03T16:39:45Z
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
skos:notation: 2927
DEFINITION
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Çoğunlukla hamsi, sardalya veya tırsi balıklarının kuru tuzlama yöntemiyle kürlenerek uzun süreli saklanmak üzere hazırlanan, ayrıca ülkemizde şeker, baharat ve katı yağ birleşimi ile elde edilen püre kıvamındaki sürülebilir balık ürünü.
(tr)Source: http://terim.tuba.gov.tr/
Created: 10/18/23
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Fish pastes and spreads are manufactured from by-products or from under-utilized species, for instance those fish which are generally too small for other purposes. They usually require mincing and/or blending with other ingredients such as salt, sauces, spices, fat, emulsifying agents and thickening agents.
(en)Created: 6/25/24
BROADER CONCEPT
- చేపల ఉత్పాదితాలు (te)
NARROWER CONCEPTS
- fermented fish paste (en)
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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French
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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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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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pasta za samaki
Created: 2022-04-29T10:51:42Z
skos:notation: 904d9e16
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Thai
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Turkish
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ançüez
Created: 2011-11-20T20:09:59Z
Last modified: 2023-10-18T10:16:34
skos:notation: 1339129604741
URI
http://aims.fao.org/aos/agrovoc/c_2927
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