Agrotermos

Término preferido

conservação em vinagre

Pickling is the process of soaking food in a solution containing salt, acid, or alcohol. It can be used with most foods, including fruits, vegetables, meats, seafood, and eggs. Pickling includes chemical pickling and fermentation pickling. In chemical pickling, the food is placed in an edible liquid that inhibits or kills bacteria and other microorganisms. Typical pickling agents include brine (high in salt), vinegar, alcohol, and vegetable oil, especially olive oil but also many other oils can be alternatively used. In fermentation pickling the food itself produces the preservation agent, typically by a process that produces lactic acid.

preservação dos alimentos

español

Creado

1981-01-23T00:00:00Z

void:inDataset

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

skos:notation

5865

Encurtido (proceso)

francés

Creado

2024-12-17T14:49:14

Última modificación

2024-12-17T14:50:43

void:inDataset

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

Nota de cambio

Le terme préféré en français pour ce concept passe de "saumurage" à "conservation dans la saumure" le 17 décembre 2024.

skos:notation

5865

conservation dans la saumure

inglés

Creado

1981-01-09T00:00:00Z

void:inDataset

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

skos:notation

5865

pickling

portugués (Brasil)

Creado

1998-08-04T00:00:00Z

Última modificación

2021-06-16T21:24:42Z

void:inDataset

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

skos:notation

5865

conservação em vinagre

URI

http://aims.fao.org/aos/agrovoc/c_5865

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Creado 11/20/11, 20:20, última modificación 9/23/26, 09:05