PropertyValue
atol:definitionByCirad
  • any measurable or observable characteristic related to the decrease in the weight of a cut of meat during cooking, mostly due to moisture loss (en)
  • toute caractéristique mesurable ou observable associée à la baisse du poids d'un morceau de viande pendant la cuisson, principalement à cause d'une perte d'humidité (fr)
oboInOwl:hasExactSynonym
  • flesh cooking loss (xsd:string)
rdfs:label
  • exsudation à la cuisson (fr)
  • meat cooking loss (en)
atol:references
  • VTO:CP "Cari Park, Iowa State University Curator" (xsd:string)
is rdfs:subClassOf of
rdfs:subClassOf
atol:subsetAbsent
  • GoatAbsent (xsd:string)
  • HorseAbsent (xsd:string)
  • MouseAbsent (xsd:string)
  • SoleAbsent (xsd:string)
  • ZebraFishAbsent (xsd:string)
atol:subsetPresent
  • CarpPresent (xsd:string)
  • CattlePresent (xsd:string)
  • ChickenPresent (xsd:string)
  • CodPresent (xsd:string)
  • DuckPresent (xsd:string)
  • GoosePresent (xsd:string)
  • PigPresent (xsd:string)
  • QuailPresent (xsd:string)
  • RabbitPresent (xsd:string)
  • SalmonPresent (xsd:string)
  • SeaBassPresent (xsd:string)
  • SeaBreamPresent (xsd:string)
  • SheepPresent (xsd:string)
  • TilapiaPresent (xsd:string)
  • TroutPresent (xsd:string)
  • TurkeyPresent (xsd:string)
rdf:type