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atividades > processamento > tratamento térmico > branqueamento

PREFERRED TERM

Created: 1998-08-04T00:00:00Z

Last modified: 2021-06-16T21:24:42Z

skos:notation: 950

branqueamento  

DEFINITION

  • A heat process typically applied to a food for the purpose of inactivating enzymes and/or fixing the product colour.

    Created: 2/21/23

    (en)

BROADER CONCEPT

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URI

http://aims.fao.org/aos/agrovoc/c_950

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