Agrotermos

Término preferido

picles

Pickles are usually made from a mixture of vegetables and fruit. They are eaten as a savoury, spicy accompaniment to a meal. Pickles are preserved by a combination of increased acidity (reduced pH), added salt, reduced moisture and added spices.Pickles can be prepared using one of two main methods: lactic acid fermentation of vegetables, either with or without the addition of salt the preservation of vegetables in acetic acid (vinegar).

alimento semiconservado

español

Creado

2024-07-03T16:11:42Z

void:inDataset

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

skos:notation

5864

Encurtido
Creado

1987-04-13T00:00:00Z

void:inDataset

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

skos:notation

22400

Hortalizas en vinagre
Creado

1987-04-14T00:00:00Z

void:inDataset

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

skos:notation

22643

Legumbres en vinagre
Creado

1987-04-08T00:00:00Z

void:inDataset

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

skos:notation

19179

Pickles

francés

Creado

1981-01-21T00:00:00Z

Última modificación

2021-05-24T17:34:42Z

void:inDataset

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

skos:notation

5864

pickles

inglés

Creado

1981-01-21T00:00:00Z

Última modificación

2021-05-24T17:34:42Z

void:inDataset

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

skos:notation

5864

pickles

URI

http://aims.fao.org/aos/agrovoc/c_5864

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Creado 11/20/11, 20:20, última modificación 4/29/26, 11:39