@prefix agrovoc: <http://aims.fao.org/aos/agrovoc/> .
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix ns0: <http://art.uniroma2.it/ontologies/vocbench#> .
@prefix dc: <http://purl.org/dc/terms/> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .

agrovoc:xDef_1a5b1abe
  rdf:value "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."@en ;
  ns0:hasSource "Iordache, F., Gheorghe, I., Lazar, V., Curutiu, C., Ditu, L.-M., Grumezescu, A. M., & Holban, A. M. (2017). Nanostructurated materials for prolonged and safe food preservation. In A. M. Grumezescu (Ed.), Food Preservation (Chapter 9, pp. 305–335). Academic Press/Elsevier. https://doi.org/10.1016/B978-0-12-804303-5.00009-2" ;
  dc:created "2026-09-23T09:01:34"^^xsd:dateTime .

agrovoc:c_5865 skos:definition agrovoc:xDef_1a5b1abe .