Concept information
There is no term for this concept in this language.
PREFERRED TERM
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DEFINITION
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A heat process typically applied to a food for the purpose of inactivating enzymes and/or fixing the product colour.
(en)Created: 2/21/23
BROADER CONCEPT
- heat treatment (en)
IN OTHER LANGUAGES
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Arabic
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Chinese
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热烫
Created: 2020-12-09T17:44:42Z
skos:notation: 13123e27
-
Czech
-
English
-
French
-
Georgian
-
German
-
Hindi
-
Hungarian
-
Italian
-
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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Portuguese (Brazil)
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Romanian
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Russian
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Slovak
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Spanish
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Blanqueado
Created: 1987-04-13T00:00:00Z
skos:notation: 20836
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డైయో స్కొరియా అలాటా
Created: 2012-02-03T17:07:56Z
Last modified: 2012-02-03T17:07:56Z
skos:notation: 950
Telugu
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Thai
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Turkish
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ön haşlama
Created: 2011-11-20T19:53:26Z
Last modified: 2014-07-03T18:09:54Z
skos:notation: 1339129856937
URI
http://aims.fao.org/aos/agrovoc/c_950
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