Agrotermos

Preferred term

pickled foods

Many various types of foods are pickled [pickling: preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar] to preserve them and add flavor. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. Some of these foods also qualify as fermented foods.

foods

fermented foods

French

Created

2018-08-07T11:19:16Z

Last modified

2024-01-22T12:05:04

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

52797261

aliment conservé au vinaigre

Spanish

Created

2025-02-11T21:15:42Z

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

52797261

Alimento en vinagre
Created

2018-08-07T11:41:34Z

Last modified

2018-10-18T18:04:08.047+02:00

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

e0a2e9b4

Alimentos encurtidos

URI

http://aims.fao.org/aos/agrovoc/c_52797261

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Created 8/7/18, 11:18 AM, last modified 9/30/25, 6:47 AM