Terminology Service for NFDI4Health
All terms in FOODON
| Label | Id | Description |
|---|---|---|
| cheese rind (washed or brushed) | FOODON_03530072 | |
| food rind or crust | FOODON_03530071 | |
| grade p, europe | FOODON_03530070 | |
| grade of meat, europe | FOODON_03530065 | |
| grade o, europe | FOODON_03530069 | |
| grade r, europe | FOODON_03530068 | |
| grade u, europe | FOODON_03530067 | |
| grade e, europe | FOODON_03530066 | |
| grade of meat | FOODON_03530064 | |
| belly meat | FOODON_03530063 | [Boneless skeletal meat from the lower sides of meat animals; usually belly meat is smoked and cured to produce bacon.] |
| cut of meat, u.s. | FOODON_03530008 | |
| color of fish flesh, mixture | FOODON_03530062 | |
| color of fish flesh | FOODON_03530055 | |
| obsolete: color of fish flesh not known | FOODON_03530061 | |
| pink fish flesh | FOODON_03530060 | |
| Parkia speciosa | NCBITaxon_148714 | [*Parkia speciose* (petai, bitter bean, twisted cluster bean, or stink bean) is a plant of the genus *Parkia* in the family *Fabaceae*. [https://en.wikipedia.org/wiki/Parkia_speciosa]] |
| red fish flesh | FOODON_03530059 | |
| dark fish flesh | FOODON_03530058 | |
| light fish flesh | FOODON_03530057 | |
| white fish flesh | FOODON_03530056 |