Concept information
PREFERRED TERM
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2005-08-19T00:00:00Z
skos:notation: 4254
DEFINITION
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Et hayvanlarının üst bacak bölgesinden elde edilen sert ve sinirli kısımları içermesi nedeniyle haşlamalık olarak kullanılan ve uzun sürede pişirilen et.
(tr)Source: https://terimler.org/
Created: 3/21/24
BROADER CONCEPT
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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Kaki (daging)
Created: 2011-07-12T16:51:06Z
Last modified: 2011-07-14T10:19:06Z
skos:notation: 1310460666015
Malay
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Persian
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Polish
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Portuguese
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Russian
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Slovak
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Spanish
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Swahili
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but eti
Created: 2011-11-20T20:15:50Z
Last modified: 2018-10-08T14:58:28.807+02:00
skos:notation: 1339129593773
Turkish
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but
Created: 2011-11-20T20:15:50Z
Last modified: 2013-08-27T22:12:56Z
skos:notation: 4254
URI
http://aims.fao.org/aos/agrovoc/c_4254
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