Terminology Service for NFDI4Health
milk fermented flavor intensity
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http://opendata.inra.fr/ATOL/ATOL_0000747
any measurable or observable characteristic related to the intensity score for the combination of milk sour aromatics associated with somewhat fermented dairy/cheesy notes that may include sauerkraut or green vegetation such as soured hay or decomposed gr
Term info
Label
milk fermented flavor intensity
prefixIRI
ATOL_0000747
references
VTO:CP "Cari Park, Iowa State University Curator"
subsetAbsent
ChickenAbsent, RabbitAbsent, PigAbsent, QuailAbsent, TroutAbsent, GooseAbsent, SeaBassAbsent, TurkeyAbsent, TilapiaAbsent, DuckAbsent, HorseAbsent, CodAbsent, SalmonAbsent, MouseAbsent, CarpAbsent, SeaBreamAbsent, SoleAbsent, ZebraFishAbsent
subsetPresent
CattlePresent, GoatPresent, SheepPresent