disi-unibo-nlp/feast-foodex2-terms huggingface dataset:
FoodEx2 term A024P: Thuringian sausage
Common names: Thüringer Rostbratwurst
The group includes any type of Thuringian Sausage, such as Thüringer Rostbratwurst, principally made of ground pork, and sometimes also veal/beef. It is seasoned with marjoram and it may be smoked or unsmoked. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Thuringian_sausage
https://www.google.co.uk/search?tbm=isch&q=Thuringian sausage
FoodEx2 term A024Q: Cured unripened raw sausages
Common names: cured spreadable sausages, fermented spreadable sausages, hot smoked spreadable sausages
The group includes any type of Cured unripened raw sausages such as cured spreadable sausages, fermented spreadable sausages and hot smoked spreadable sausages. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Sausages
https://www.google.co.uk/search?tbm=isch&q=spreadable sausages
FoodEx2 term A024R: Mettwurst-type sausage
Common names: Mettwurst
The group includes any type of Mettwurst-type sausage (Mettwurst), based on cured beef and/or pork, ground and lightly spiced with allspice, ginger, mustard and coriander. Mettwurst is usually smoked and has smooth and spreadable consistency. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Mettwurst
https://www.google.co.uk/search?tbm=isch&q=Mettwurst sausage
FoodEx2 term A024S: Teewurst-type sausage
Common names: Theeworst, Teewurst
The group includes any type of Teewurst-type sausage (Theeworst or Teewurst), typically made from pork and smoked. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Teewurst
https://www.google.co.uk/search?tbm=isch&q=Teewurst sausage
FoodEx2 term A024T: Fresh kolbasz
Common names: fresh kielbasa
The group includes any type of Fresh kolbasz, also known as fresh kielbasa, a cured, unripened, spiced (paprika, garlic and other spices), often smoked sausage. For the cured ripened variants of kolbasz use the code A025F 'Ripened kolbasz'. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Kielbasa
https://www.google.co.uk/search?tbm=isch&q=Fresh kolbasz
FoodEx2 term A024V: Cured ripened raw sausages
Common names: matured sausages, dried sausages, smoked firm sausage
The group includes any type of Cured ripened raw sausages such as matured sausages or dried sausages or smoked firm sausages. Ripened raw-fermented sausages are uncooked meat products and consist of more or less coarse mixtures of lean meats and fatty tissues combined with salts, nitrite (curing agent), sugars and spices and other non-meat ingredients filled into casings. They receive their characteristic properties (flavour, firm texture, red curing colour) through fermentation processes. Shorter or longer ripening phases combined with moisture reduction (“drying”) are necessary to build-up the typical flavour and texture of the final product. The products are not subjected to any heat treatment during processing and are in most cases distributed and consumed raw. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Sausages
https://www.google.co.uk/search?tbm=isch&q=Cured ripened raw sausages
FoodEx2 term A024X: Salami-type sausage
The group includes any type of Salami-type sausage. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Salami
https://www.google.co.uk/search?tbm=isch&q=Salami sausage
FoodEx2 term A024Y: Italian-type salami
The group includes any type of Italian-type salami, including many varieties named for towns and localities (e.g. Genoa, Milano, Sicilian salami), principally consisting of cured lean pork, coarsely chopped and some finely chopped lean beef. It is frequently moistened with red wine or grape juice, usually highly seasoned with garlic and various spices, air dried and with chewy texture. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Salami
https://www.google.co.uk/search?tbm=isch&q=salami italian
FoodEx2 term A024Z: Hungarian-type salami
The group includes any type of Hungarian-type salami, less strongly flavored -mostly with garlic and eventually paprika- and more heavily smoked than Italian salami. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Winter_salami
https://www.google.co.uk/search?tbm=isch&q=Hungarian salami
FoodEx2 term A025A: German salami
Common names: cervelatwurst
The group includes any type of German salami such as cervelatwurst. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Salami
https://www.google.co.uk/search?tbm=isch&q=German salami
FoodEx2 term A025B: Pepperoni/paprika-type sausage
The group includes any type of Pepperoni/paprika-type sausage usually made from pork and beef and bright red in color. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/pepperoni
https://www.google.co.uk/search?tbm=isch&q=Pepperoni/paprika sausage
FoodEx2 term A025C: Chorizo and similar
The group includes any type of Chorizo and similar, i.e. a dry pork sausage of Spanish origin made of meat coarsely cut, smoked, highly spiced and having a size similar to large frankfurters. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Chorizo
https://www.google.co.uk/search?tbm=isch&q=Chorizo
FoodEx2 term A025D: Linguica, sausage
The group includes any type of Linguica sausage, also known as Longanzia, i.e. a Portuguese sausage made from coarsely ground pork butts, seasoned with paprika, garlic, cumin seeds and cinnamon, cured in vinegar pickling liquid before stuffing and smoked. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Linguica_sausage
https://www.google.co.uk/search?tbm=isch&q=Linguica, sausage
FoodEx2 term A025E: Snack sausages (like Cabanos and landjäger)
The group includes any type of Cabanos (long, thin smoky sausages) and snack dry thin sausages such as landjäger. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Kabanos
https://www.google.co.uk/search?tbm=isch&q=Cabanos and landjäger
FoodEx2 term A025F: Ripened kolbasz
Common names: dried kolbasz, dried kielbasa, dried knackwurst
The group includes any type of Ripened kolbasz, also known as dried kolbasz or dried kielbasa or dried knackwurst, i.e. a cured, ripened, spiced sausage, often smoked. For the cured unripened variants of kolbasz use the code A024T 'Fresh kolbasz'. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Kielbasa
https://www.google.co.uk/search?tbm=isch&q=dried Kielbasa (Kolbász)
FoodEx2 term A025G: Knackwurst-type sausage
The group includes any type of Knackwurst-type sausage, a typical pre-cooked German sausage with garlic and usually served hot. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Knackwurst
https://www.google.co.uk/search?tbm=isch&q=Knackwurst sausage
FoodEx2 term A025H: Matured charcuterie products for cooking
Common names: Zampone, Cappello del prete, Salami to be cooked, Salama da sugo
The group includes any type of Matured charcuterie products intended to be cooked, such as zampone or cappello del prete. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Sausages
https://www.google.co.uk/search?tbm=isch&q=Salami to be cooked, Zampone
FoodEx2 term A025J: Cooked sausages (generic)
The group includes any type of sausages cooked during the production process. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Sausage
https://www.google.co.uk/search?tbm=isch&q=Cooked sausages
FoodEx2 term A025K: Spreadable cooked sausages
The group includes any type of Spreadable cooked sausages. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Sausage
https://www.google.co.uk/search?tbm=isch&q=Spreadable cooked-sausages
FoodEx2 term A025L: Liver-type sausage
Common names: liverwurst
The group includes any type of Liver-type sausage, such as liverwurst. It usually consists of relevant proportions of finely ground pork or beef livers, seasoned with onions and spices; it may also be smoked after cooking or may include smoked meat such as bacon. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Liverwurst
https://www.google.co.uk/search?tbm=isch&q=Liver Sausage
FoodEx2 term A025M: Braunschweiger
The group includes any type of Braunschweiger, a liver sausage which has been smoked after cooking, or includes smoked meat as ingredients. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Braunschweiger
https://www.google.co.uk/search?tbm=isch&q=Braunschweiger
FoodEx2 term A025N: Sliceable or firm cooked sausages
The group includes any type of Sliceable or firm cooked sausages. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Sausage
https://www.google.co.uk/search?tbm=isch&q=Sliceable or firm cooked sausages
FoodEx2 term A025P: Polish-type cooked sausage
The group includes any type of Polish-type cooked sausage such as Polish smoked sausage which usually consists of pork, salt, pepper, garlic and optional marjoram. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Sausage
https://www.google.co.uk/search?tbm=isch&q=Polish-type cooked sausage
FoodEx2 term A025Q: Mortadella-type sausage
The group includes any type of Mortadella-type sausage, which is a product originated in Bologna, Italy. It is made of cured beef and pork, finely ground, with seasonings similar to frankfurters, fully cooked and ready to serve; it is available in rings, rolls or slices of varying diameters. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Mortadella
https://www.google.co.uk/search?tbm=isch&q=Mortadella sausage
FoodEx2 term A025R: Bologna-type sausage
Common names: párizsi, pariser, bologna sausage
The group includes any type of Bologna-type sausage, such as párizsi, pariser or bologna sausage. It is a cooked sausage inspired to mortadella, but often smoked or with other taste variants. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Bologna_sausage
https://www.google.co.uk/search?tbm=isch&q=Bologna sausage
FoodEx2 term A025S: Blood-type sausage
The group includes any type of Blood sausage, for example made from diced, cooked fat, finely ground cooked meat, and gelatin-producing materials mixed with blood and spices. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Blood_sausage
https://www.google.co.uk/search?tbm=isch&q=Blood sausage
FoodEx2 term A025T: Miscellaneous cooked sausages
The group includes miscellaneous cooked sausages. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Sausage
https://www.google.co.uk/search?tbm=isch&q=Miscellaneous cooked sausages
FoodEx2 term A025V: Cooked salami
The group includes any type of Cooked salami, usually made from fresh meats, which are cured, stuffed in casings and then cooked in the smokehouse at high temperatures. Cooked salamis can be air dried for a short time, they have a softer texture than dry and semi-dry sausages and they must be refrigerated. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Salami
https://www.google.co.uk/search?tbm=isch&q=Cooked salami
FoodEx2 term A025X: Weisswurst
The group includes any type of Weisswurst, a white sausage of Bavarian (German) origin made of pork and veal. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Weisswurst
https://www.google.co.uk/search?tbm=isch&q=Weisswurst
FoodEx2 term A025Y: Blood and tongue sausage
The group includes any type of Blood and tongue sausage, for example made from cooked lamb, beef or pork tongues and blood sausage mixtures. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Blood_tongue
https://www.google.co.uk/search?tbm=isch&q=Blood and tongue sausage
FoodEx2 term A025Z: Head cheese
Common names: brawn, sulze, presswurst, presskopf, Headcheese
The group includes any type of Head cheese such as brawn or sulze or presswurst or presskopf, usually made from chopped, cured pork head meat in a gelatin base. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Head_cheese
https://www.google.co.uk/search?tbm=isch&q=Head-cheese food
FoodEx2 term A026A: Pre-cooked sausages to be cooked before consumption
The group includes any type of pre-cooked sausage to be further cooked before consumption. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Sausage
https://www.google.co.uk/search?tbm=isch&q=Pre-cooked sausages to be cooked
FoodEx2 term A026B: Frankfurt-type sausage
The group includes any type of Frankfurt-type sausage. Frankfurters are traditionally made from pork and beef, but nowadays chicken and turkey are also used. The characterising ingredients should be reported with additional facet descriptors. The sizes range from big dinner frankfurters to tiny cocktail size and may be skinless or with natural casings. The terms "frankfurter," "wiener" and "hot dog" are often used interchangeably. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Hot_dog
https://www.google.co.uk/search?tbm=isch&q=Frankfurt-type sausage
FoodEx2 term A026C: Frankfurter sausage
The group includes any type of Frankfurt sausage, a product originated in Frankfurt, Germany, which consists of a combination of beef and pork or only beef. It is cured, smoked and fully cooked and usually it is served hot. Its seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar and white pepper. The sizes range from big dinner frankfurters to tiny cocktail size and may be skinless or with natural casings. The terms "frankfurter," "wiener" and "hot dog" are often used interchangeably. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Hot_dog
https://www.google.co.uk/search?tbm=isch&q=Frankfurter sausage
FoodEx2 term A026D: Wiener sausage
Common names: Vienna sausage
The group includes any type of sausage marketed as Wiener or Vienna sausage, which is similar to frankfurter but usually made only from pork, smaller in diameter and softer in texture. The term 'Vienna sausage' most often applied to small, open end sausages packed in cans of water, and it may also be used interchangeably with 'wiener' or 'frankfurter'. In case of canned sausages, 'canning' should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Vienna_sausage
https://www.google.co.uk/search?tbm=isch&q=Wiener sausage
FoodEx2 term A026E: Cooked bratwurst-type sausage
The group includes any type of Cooked bratwurst-type sausage, usually made from pork or a mixture of pork and veal/beef. For the fresh (not cooked) variants of bratwurst use the code A024N 'Fresh bratwurst'. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/bratwurst
https://www.google.co.uk/search?tbm=isch&q=Cooked bratwurst sausage
FoodEx2 term A026F: Beerwurst
The group includes any type of Beerwurst, also known as Bierwurst, which is a German cooked, smoked sausage usually seasoned with mustard seeds, garlic and other spices. The meat is partially cured and then made into the sausage with the other ingredients, after which, the sausage is further cured, smoked and then blanched. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Beerwurst
https://www.google.co.uk/search?tbm=isch&q=Beerwurst
FoodEx2 term A026G: Bockwurst
The group includes any type of Bockwurst, i.e. a German sausage made of pork and veal usually seasoned with chives, white pepper, parsley, nutmeg (or mace) and lemon. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Bockwurst
https://www.google.co.uk/search?tbm=isch&q=Bockwurst
FoodEx2 term A026H: Cervelat (swiss type)
The group includes any type of Swiss cervelat, i.e. a smoked, semi-dry, pre-cooked sausage, most often served cooked but it can also be served uncooked. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Cervelat_
https://www.google.co.uk/search?tbm=isch&q=swiss cervelat
FoodEx2 term A026J: Meat specialties
The group includes any type of Meat specialties. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://www.google.co.uk/search?tbm=isch&q=Meat specialties
FoodEx2 term A026K: Meat based spreadable-textured specialities
The group includes any type of meat based spreadable-textured specialities. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Paté
https://www.google.co.uk/search?tbm=isch&q=spreadable meat specialities
FoodEx2 term A026L: Meat spread
The group includes any type of Meat-based spread. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Paté
https://www.google.co.uk/search?tbm=isch&q=Meat spread
FoodEx2 term A026M: Liver based spreadable-textured specialities
The group includes any type of liver-based spreadable/textured specialities. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Paté
https://www.google.co.uk/search?tbm=isch&q=Liver spreadable specialities
FoodEx2 term A026N: Foie gras
The group includes any type of Foie gras. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Liver_(food)
FoodEx2 term A026P: Pate, goose liver
The group includes any type of pâté (i.e. a spreadable paste) made from goose liver. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Foie_gras
https://www.google.co.uk/search?tbm=isch&q=Pate, goose liver
FoodEx2 term A026Q: Pate, chicken liver
The group includes any type of pâté (i.e. a spreadable paste) made from chicken liver. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Paté
https://www.google.co.uk/search?tbm=isch&q=Pate, chicken liver
FoodEx2 term A026R: Pate, pork liver
The group includes any type of pâté (i.e. a spreadable paste) made from pork liver. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Paté
https://www.google.co.uk/search?tbm=isch&q=Pate, pork liver
FoodEx2 term A026S: Liver cheese
Common names: leberkaese, liver loaf, Leberkäse
The group includes any type of Liver cheese, Leberkäse or liver loaf, a meat speciality, not necessarily containing liver or cheese, made by grinding the ingredients very finely and then baking it as a loaf. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Liver_cheese
https://www.google.co.uk/search?tbm=isch&q=Liver cheese
FoodEx2 term A026T: Fish, seafood, amphibians, reptiles and invertebrates
The category covers all fresh and preserved products obtained from fish, other seafood, and all remaining non-mammals and non-bird terrestrial animals. Marine mammals are included as well.
FoodEx2 term A026V: Fish (meat)
The group includes fish meat, i.e. the fleshy parts of fishes. Fish are gilled, aquatic vertebrate and/or cartilaginous animals of various zoological families and species, usually wild, as caught and prepared for wholesale and retail distribution. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.
https://en.wikipedia.org/wiki/Fish_as_food
https://www.google.co.uk/search?tbm=isch&q=Fish (meat)
FoodEx2 term A026X: Freshwater fish
The group includes any type of Freshwater fish (ISSCAAP division 1), i.e. fish that generally remains life long, including the spawning period, in fresh water (lakes, ponds, rivers and brooks). Several species of freshwater fish are domesticated and bred in fish farms.
https://en.wikipedia.org/wiki/Freshwater_fish
https://www.google.co.uk/search?tbm=isch&q=Freshwater fish
FoodEx2 term A026Y: Barbs
Scientific name: Puntius spp.$Barbus Cuvier spp.$Barbonymus spp.
Common names: Babel
Freshwater fish classified under the genera Puntius spp. or Barbus Cuvier spp. or Barbonymus spp., commonly known as Barbs or Babel. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Barb_(fish)
FoodEx2 term A026Z: Largemouth black bass
Scientific name: Micropterus salmoides$Micropterus spp.
Freshwater fish classified under the species Micropterus salmoides, genus Micropterus spp., commonly known as Largemouth black bass. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Micropterus
https://www.google.co.uk/search?tbm=isch&q=edible fish Largemouth black bass
FoodEx2 term A027A: Bluegill sunfish, or bluegill bream
Scientific name: Lepomis macrochirus
Freshwater fish classified under the species Lepomis macrochirus, commonly known as Bluegill sunfish, or bluegill bream. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Lepomis_macrochirus
https://www.google.co.uk/search?tbm=isch&q=edible fish Bluegill sunfish, or bluegill bream
FoodEx2 term A027B: Freshwater bream - Europe
Scientific name: Abramis brama
Freshwater fish classified under the species Abramis brama, commonly known as Freshwater bream - Europe. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Common_bream
https://www.google.co.uk/search?tbm=isch&q=edible fish Freshwater bream - Europe
FoodEx2 term A027C: Carps
Freshwater fish classified under the family Cyprinidae which includes the carps, the true minnows, and their relatives (for example, the barbs and barbels). Cyprinidae is commonly named as the carp family or the minnow family and belongs to the order Cypriniformes. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. The part consumed/analysed is by default undefined. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Carps
https://www.google.co.uk/search?tbm=isch&q=edible fish Carps
FoodEx2 term A027D: Carp, common
Scientific name: Cyprinus carpio
Common names: Common carp
Freshwater fish classified under the species Cyprinus carpio, commonly known as Carp, common. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Common_carp
https://www.google.co.uk/search?tbm=isch&q=edible fish Carp, common
FoodEx2 term A027E: Carp, grass
Scientific name: Ctenopharyngodon idella
Common names: Grass carp
Freshwater fish classified under the species Ctenopharyngodon idella, commonly known as Carp, grass. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Grass_carp
https://www.google.co.uk/search?tbm=isch&q=edible fish Carp, grass
FoodEx2 term A027F: Mud carp
Scientific name: Cirrhinus molitorella
Common names: Chinese mud carp
Freshwater fish classified under the species Cirrhinus molitorella, commonly known as Mud carp or Chinese mud carp. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Mud_carp
https://www.google.co.uk/search?tbm=isch&q=edible fish Mud carp
FoodEx2 term A027G: Carp, indian (generic)
Common names: Indian carp
Freshwater fish commonly known as Indian carp. Indian carp is the common name used for different species of fish, including Labeo rohita, Labeo calbassa, Catla catla and Cirrhinus mrigala. This term should be used only in case the exact species is unknown, otherwise it is preferable to use the specific terms A0F8E Labeo calbasu or A0F8D Roho labeo (Labeo rohita) or A0F8F Catla (Catla catla). The part consumed/analysed is by default undefined. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Indian_carp
https://www.google.co.uk/search?tbm=isch&q=edible fish Carp, indian
FoodEx2 term A027H: Labeo carps (generic)
Scientific name: Labeo spp.
Freshwater fish of the genus Labeo spp., commonly known as Indian carp. The part consumed/analysed is by default undefined. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
https://en.wikipedia.org/wiki/Labeo
https://www.google.co.uk/search?tbm=isch&q=edible fish Labeo carps (generic)
FoodEx2 term A027J: Catfishes (freshwater)
Freshwater fish commonly known as Catfishes. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Catfishes_
https://www.google.co.uk/search?tbm=isch&q=edible fish Catfishes (freshwater)
FoodEx2 term A027K: Channel catfish
Scientific name: Ictalurus punctatus
Freshwater fish classified under the species Ictalurus punctatus, commonly known as Channel catfish. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Ictalurus_punctatus
https://www.google.co.uk/search?tbm=isch&q=edible fish Channel catfish
FoodEx2 term A027L: Gobies, freshwater
Scientific name: Gobio gobio$Gobio fluviatilis Cuvier
Common names: Freshwater gobies
Freshwater fish classified under the species Gobio gobio or Gobio fluviatilis Cuvier, commonly known as Gobies, freshwater. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Gobio_gobio
https://www.google.co.uk/search?tbm=isch&q=edible fish Gobies, freshwater
FoodEx2 term A027M: Gourami (asia)
Scientific name: Osphronemus goramy$Trichogaster pectoralis
Freshwater fish classified under the species Osphronemus goramy or Trichogaster pectoralis, commonly known as Gourami (asia). The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Giant_gourami
https://www.google.co.uk/search?tbm=isch&q=edible fish Gourami (asia)
FoodEx2 term A027N: Perch
Scientific name: Perca spp.
Freshwater fish classified under the genus Perca spp., commonly known as Perch. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Perch
https://www.google.co.uk/search?tbm=isch&q=edible fish Perch
FoodEx2 term A027P: Perch, american yellow
Scientific name: Perca flavescens
Common names: American yellow perch
Freshwater fish classified under the species Perca flavescens, commonly known as Perch, american yellow. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Perca_flavescens
https://www.google.co.uk/search?tbm=isch&q=edible fish Perch, american yellow
FoodEx2 term A027Q: Perch, european
Scientific name: Perca fluviatilis
Common names: European perch
Freshwater fish classified under the species Perca fluviatilis, commonly known as Perch, european. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Perca_fluviatilis
https://www.google.co.uk/search?tbm=isch&q=edible fish Perch, european
FoodEx2 term A027R: Perch, white
Scientific name: Morone Americana$Roccus americanus
Common names: White perch
Diadromous fish classified under the species Morone Americana or Roccus americanus, commonly known as White perch. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/White_perch
https://www.google.co.uk/search?tbm=isch&q=edible fish Perch, white
FoodEx2 term A027S: White crappie
Scientific name: Pomoxis annularis
Freshwater fish classified under the species Pomoxis annularis, commonly known as White crappie. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Pomoxis_annularis
https://www.google.co.uk/search?tbm=isch&q=edible fish White crappie
FoodEx2 term A027T: Pike
Scientific name: Esox lucius$Esox reichertii
Freshwater fish classified under the species Esox lucius or Esox reichertii, commonly known as Pike. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Esox
https://www.google.co.uk/search?tbm=isch&q=edible fish Pike
FoodEx2 term A027V: Amur pike
Scientific name: Esox reichertii
Freshwater fish classified under the species Esox reichertii, commonly known as Amur pike. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Esox_reichertii
https://www.google.co.uk/search?tbm=isch&q=edible fish Amur pike
FoodEx2 term A027X: Northern pike
Scientific name: Esox lucius
Freshwater fish classified under the species Esox lucius, commonly known as Northern pike. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Esox_lucius
https://www.google.co.uk/search?tbm=isch&q=edible fish Northern pike
FoodEx2 term A027Y: Pike-perch
Scientific name: Stizostedium lucioperca$Sander lucioperca
Freshwater fish classified under the species Stizostedium lucioperca or Sander lucioperca, commonly known as Pike-perch. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Zander
https://www.google.co.uk/search?tbm=isch&q=edible fish Pike-perch
FoodEx2 term A027Z: Roaches
Scientific name: Rutilus spp.
Freshwater fish classified under the genus Rutilus spp., commonly known as Roaches. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Rutilus
https://www.google.co.uk/search?tbm=isch&q=edible fish Roaches
FoodEx2 term A028A: Tilapias and similar
Scientific name: Oreochromis spp.$Tilapia spp.$Sarotherodon spp.
Freshwater fish classified under the genera Oreochromis spp. or Tilapia spp. or Sarotherodon spp., commonly known as Tilapias and similar. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Tilapia
https://www.google.co.uk/search?tbm=isch&q=edible fish Tilapia
FoodEx2 term A028B: Mozambique tilapia
Scientific name: Oreochromis mossambicus
Freshwater fish classified under the species Oreochromis mossambicus, commonly known as Mozambique tilapia. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Mozambique_tilapia
https://www.google.co.uk/search?tbm=isch&q=edible fish Mozambique tilapia
FoodEx2 term A028C: Cod, murray
Scientific name: Maccullochella peelii
Common names: Murray cod
Freshwater fish classified under the species Maccullochella peelii, commonly known as Cod, murray. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Maccullochella_peelii
https://www.google.co.uk/search?tbm=isch&q=edible fish Cod, murray
FoodEx2 term A028D: Perch, golden
Scientific name: Macquaria ambigua
Common names: Golden perch
Freshwater fish classified under the species Macquaria ambigua, commonly known as Perch, golden. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Macquaria_ambigua
https://www.google.co.uk/search?tbm=isch&q=edible fish Perch, golden
FoodEx2 term A028E: Diadromous fish
The group includes any type of Diadromous fish (ISSCAAP division 2), i.e. fishes that in general migrate from the sea to brackish and/or fresh water and in the opposite direction. The anadromous species spawn in fresh water (streams, small rivers and brooks) e.g. several salmon species, whereas eels spawn in the ocean. Some species, such as trout, are domesticated and do not migrate; they are bred in fish farms in ponds, mountain streams etc.
https://en.wikipedia.org/wiki/Diadromous_fish
https://www.google.co.uk/search?tbm=isch&q=edible fish Diadromous fish
FoodEx2 term A028F: Barramundi
Scientific name: Lates calcarifer
Common names: Giant sea perch, Giant perch, Australian seabass
Diadromous fish classified under the species Lates calcarifer, commonly known as Barramundi or Giant sea perch or Giant perch or Australian seabass. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
https://en.wikipedia.org/wiki/Lates_calcarifer
https://www.google.co.uk/search?tbm=isch&q=edible fish Barramundi