Agrotermos

Preferred term
Created
1989-10-04T00:00:00Z
void:inDataset
http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Notation
28559

shortening

Broader concept

Scope note

  • fats and oils of animal or vegetable origin used in most doughs and batters to impart crisp and crumbly texture to baked products and to increase the plasticity, or workability, of doughs. (Encyclopædia Britannica)

In other languages

French

  • Created
    1998-08-04T00:00:00Z
    Last modified
    2021-06-16T21:24:42Z
    void:inDataset
    http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
    Notation
    28559
    shortening

Portuguese

  • Created
    1998-08-04T00:00:00Z
    Last modified
    2021-06-16T21:24:42Z
    void:inDataset
    http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
    Notation
    28559
    shortening

Spanish

  • Created
    1989-10-04T00:00:00Z
    void:inDataset
    http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
    Notation
    28559
    Shortening

URI

http://aims.fao.org/aos/agrovoc/c_28559

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