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etkinlik > işleme > marine etme

PREFERRED TERM

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

Created: 2011-11-20T20:17:04Z

Last modified: 2014-07-03T18:10:39Z

skos:notation: 4605

marine etme  

DEFINITION

  • Pişirme öncesi etlerin tuz, bitkisel yağ vb. çeşitli maddeler katılarak ve lezzet vericiler ile genellikle asidik ortamda bekletilerek işlenmesi.

    Source: http://www.tubaterim.gov.tr/

    Created: 7/16/18

    (tr)
  • Procédé consistant à faire tremper des aliments dans un liquide assaisonné,souvent acide, avant de le cuisiner. Ce liquide, appelé « marinade », peut être composé d’ingrédients soit acides, soit enzymatiques.

    Created: 9/26/23

    (fr)
  • The process of soaking foods in a seasoned, often acidic, liquid before cooking. The liquid in question, the 'marinade', can be either acidic ingredients or enzymatic.

    Created: 9/26/23

    (en)

BROADER CONCEPT

RELATED CONCEPTS

ENTRY TERMS

  • Created: 2018-07-16T12:34:16Z

    Last modified: 2018-07-16T15:23:24Z

    skos:notation: 2bdb58a3

    marinasyon (tr)

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URI

http://aims.fao.org/aos/agrovoc/c_4605

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RDF/XML TURTLE JSON-LD Created 11/20/11, last modified 3/27/24