Concept information
PREFERRED TERM
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2018-08-03T11:58:11Z
Last modified: 2021-05-24T17:34:42Z
skos:notation: de387a68
DEFINITION
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Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.
(en)Source: https://en.wikipedia.org/wiki/Sauerkraut
Created: 8/3/18
BROADER CONCEPT
- légume fermenté (fr)
IS PRODUCED BY
IN OTHER LANGUAGES
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Arabic
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Chinese
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Czech
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Dutch
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English
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Finnish
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Georgian
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კომბოსტოს მწნილი
Created: 2024-01-17T20:07:08
skos:notation: 661b0ccb
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German
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Italian
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Norwegian Bokmål
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Portuguese
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Квашеная капуста
Created: 2018-08-03T11:58:55Z
Last modified: 2018-08-03T16:43:48Z
skos:notation: de387a68
Russian
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Spanish
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Swahili
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Swedish
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Turkish
URI
http://aims.fao.org/aos/agrovoc/c_de387a68
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