User:Javichu/Temp 5

From Open Food Facts wiki
Revision as of 23:29, 9 January 2014 by Javichu (talk | contribs)

Merging & updating: Foods

FR - EN

en:Spreads, spreadable preparations, spreadable products
fr:Produits à tartiner, préparations à tartiner, tartinables, produit à tartiner

ES

Common

Top categories

en:Flours
es:Harinas
fr:Farines

en:Beverages, Drinks
es:Bebidas
fr:Boissons

en:Fats
es:Aceites y grasas, Grasas, Aceites
fr:Matières grasses, matière grasse

en:Spreads, spreadable preparations, spreadable products
es:Untables
fr:Produits à tartiner, préparations à tartiner, tartinables, produit à tartiner

Classification by physical state

Powder

Puree

Liquid

........................................

........................................

Classification by preservation techniques

  • Raw
  • Pasteurized
  • UHT, Ultra high temperature
  • Sterilized


  • Chilled
  • Frozen
  • Dried, Dehydrated
  • Pickled

........................................

........................................

Other

  • Canned or jarred

........................................

........................................