Concept information
PREFERRED TERM
![](resource/pics/about.png)
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 1981-01-09T00:00:00Z
skos:notation: 4605
DEFINITION
-
Pişirme öncesi etlerin tuz, bitkisel yağ vb. çeşitli maddeler katılarak ve lezzet vericiler ile genellikle asidik ortamda bekletilerek işlenmesi.
(tr)Source: http://www.tubaterim.gov.tr/
Created: 7/16/18
-
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.
(fr)Created: 9/26/23
-
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.
(en)Created: 9/26/23
BROADER CONCEPT
- processing (en)
MAKE USE OF
- marinades (en)
USES PROCESS
- soaking (en)
IN OTHER LANGUAGES
-
Arabic
-
Chinese
-
Czech
-
Finnish
-
French
-
German
-
Hindi
-
Hungarian
-
Italian
-
Japanese
-
Korean
-
Lao
-
Norwegian Bokmål
-
Persian
-
Polish
-
Portuguese
-
Romanian
-
Russian
-
Slovak
-
Spanish
-
Swahili
-
Swedish
-
Thai
-
Turkish
-
marinasyon
Created: 2018-07-16T12:34:16Z
Last modified: 2018-07-16T15:23:24Z
skos:notation: 2bdb58a3
URI
http://aims.fao.org/aos/agrovoc/c_4605
{{toUpperCase label}}
{{#each values }} {{! loop through ConceptPropertyValue objects }}
{{#if prefLabel }}
{{/if}}
{{/each}}
{{#if notation }}{{ notation }} {{/if}}{{ prefLabel }}
{{#ifDifferentLabelLang lang }} ({{ lang }}){{/ifDifferentLabelLang}}
{{#if vocabName }}
{{ vocabName }}
{{/if}}