Descriptor in English: | Bread |
Descriptor in Spanish: | Pan |
Descriptor in Portuguese: | Pão |
Descriptor in French: | Pain |
Entry term(s): |
Breads |
Tree number(s): |
G07.203.300.100 J02.500.100 VS2.001.001.002.011.001 |
Scope note: | Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made in various forms using a variety of ingredients and methods. |
Allowable Qualifiers: |
AE adverse effects AN analysis CL classification EC economics HI history MI microbiology PO poisoning PS parasitology RE radiation effects SD supply & distribution SN statistics & numerical data ST standards TO toxicity VI virology |
DeCS UI: | 1964 |
Descriptor UI: | D001939 |
Date Established: | 1966/01/01 |
Date of Entry: | 1999/01/01 |
Revision Date: | 2014/10/14 |
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PHENOMENA AND PROCESSES
Physiological Phenomena [G07]Physiological Phenomena -
TECHNOLOGY, INDUSTRY, AND AGRICULTURE
Food and Beverages [J02]Food and Beverages -
HEALTH SURVEILLANCE
Health Surveillance of Products [VS2]Health Surveillance of Products
|
Bread
- Preferred
Concept UI |
M0002903 |
Scope note | Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made in various forms using a variety of ingredients and methods. |
Preferred term | Bread |
Entry term(s) |
Breads |
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