Terminology Service for NFDI4Health
salmon (cured, smoked)
Go to external page
http://purl.obolibrary.org/obo/FOODON_03308560
Term info
Label
salmon (cured, smoked)
comment
SIREN DB annotation: * has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) * derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) * formed as a result of 'smoked by smoke infiltration' (http://purl.obolibrary.org/obo/FOODON_03460118) * formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by smoking' (http://purl.obolibrary.org/obo/FOODON_03470106)
database cross reference
SUBSET_SIREN:F8560
has curation status
http://purl.obolibrary.org/obo/IAO_0000428
imported from
http://langual.org
in subset
subset_siren