Terminology Service for NFDI4Health
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fish sauce (fermented)

Go to external page http://purl.obolibrary.org/obo/FOODON_03310036

Term info

Label

fish sauce (fermented)

database cross reference
comment

SIREN DB annotation: * derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) * formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) * 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 'food hydrolyzation process' (http://purl.obolibrary.org/obo/FOODON_03460277) * formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104)

database cross reference

SUBSET_SIREN:F10036

has curation status

http://purl.obolibrary.org/obo/IAO_0000428

imported from

http://langual.org

in subset

subset_siren

Term relations