Terminology Service < Semantic Lookup Platform

All terms in FOODON

Label	Id	Description
australian cod (raw)	FOODON_03309058
Parapercis colias	NCBITaxon_443710
food production	FOODON_03530206	[A planned process involving the rearing, manufacture or distribution of food material.]
extent of fat trim	FOODON_03530107
cabezon (raw)	FOODON_03309056
Scorpaenichthys marmoratus	NCBITaxon_52273
external fat trimmed to 0 inch	FOODON_03530106
freshwater catfish (breaded)	FOODON_03309055
channel catfish food product	FOODON_00001711
external fat trimmed to 1/4 inch	FOODON_03530105
Anchoa lyolepis	NCBITaxon_411575
external fat trimmed to 1/2 inch	FOODON_03530104
Engraulis eurystole	NCBITaxon_411576
Engraulis	NCBITaxon_42891
21140 - corned pork, uncooked (efsa foodex2)	FOODON_03542114	[The group includes any type of Corned pork, uncooked. The part consumed/analysed is by default either the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://www.google.co.uk/search?tbm=isch&q=Corned pork, uncooked]]
21150 - cured seasoned bovine meat (efsa foodex2)	FOODON_03542115	[The group includes any type of cured seasoned bovine meat (uncooked) made from entire pieces of muscle meat, such as coppa or capocollo or lomo or lonza. This group covers also yak, zebu and buffalos meat. The part consumed/analysed is by default either the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://en.wikipedia.org/wiki/Salt-cured_meat] and [https://www.google.co.uk/search?tbm=isch&q=dry cured bovine meat made of entire pieces of muscle]]
21120 - bacon (efsa foodex2)	FOODON_03542112	[The group includes any type of Bacon, usually made by curing pig meat. The part consumed/analysed is by default either the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://en.wikipedia.org/wiki/Bacon] and [https://www.google.co.uk/search?tbm=isch&q=Bacon]]
21130 - pancetta (efsa foodex2)	FOODON_03542113	[The group includes any type of Pancetta, usually made by curing pork belly meat. The part consumed/analysed is by default either the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://en.wikipedia.org/wiki/Pancetta] and [https://www.google.co.uk/search?tbm=isch&q=Pancetta]]
21100 - ham, pork (efsa foodex2)	FOODON_03542110	[The group includes any type of pork ham, usually made by curing the hind leg of pigs. The part consumed/analysed is by default either the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://en.wikipedia.org/wiki/Ham] and [https://www.google.co.uk/search?tbm=isch&q=dry cured raw ham pork]]
21110 - tiroler speck (efsa foodex2)	FOODON_03542111	[The group includes any type of Tiroler Speck, usually made by curing and smoking pig meat. The part consumed/analysed is by default either the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://en.wikipedia.org/wiki/Tyrolean_Speck] and [https://www.google.co.uk/search?tbm=isch&q=Tiroler speck]]