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'en:parsley butter'
(id=15203424 ; fe=en:parsley butter ; type=1 ; niveau=200 ; luminosité=25 ; somme entrante=622 creation date=2020-10-15 touchdate=2025-11-02 08:30:41.000)
≈ 31 relations sortantes

  1. en:parsley butter -- r_associated #0: 47 / 1 -> cuisine
    n1=en:parsley butter | n2=cuisine | rel=r_associated | relid=0 | w=47
  2. en:parsley butter -- r_associated #0: 40 / 0.851 -> beurre
    (préparation culinaire)
    n1=en:parsley butter | n2=beurre
    (préparation culinaire)
    | rel=r_associated | relid=0 | w=40
  3. en:parsley butter -- r_associated #0: 39 / 0.83 -> persil
    n1=en:parsley butter | n2=persil | rel=r_associated | relid=0 | w=39
  4. en:parsley butter -- r_associated #0: 39 / 0.83 -> persillé
    n1=en:parsley butter | n2=persillé | rel=r_associated | relid=0 | w=39
  5. en:parsley butter -- r_associated #0: 37 / 0.787 -> ail
    n1=en:parsley butter | n2=ail | rel=r_associated | relid=0 | w=37
  6. en:parsley butter -- r_associated #0: 37 / 0.787 -> cuisine
    (art culinaire)
    n1=en:parsley butter | n2=cuisine
    (art culinaire)
    | rel=r_associated | relid=0 | w=37
  7. en:parsley butter -- r_associated #0: 37 / 0.787 -> escargot
    n1=en:parsley butter | n2=escargot | rel=r_associated | relid=0 | w=37
  8. en:parsley butter -- r_associated #0: 36 / 0.766 -> beurre
    n1=en:parsley butter | n2=beurre | rel=r_associated | relid=0 | w=36
  9. en:parsley butter -- r_associated #0: 35 / 0.745 -> beurre
    (produit laitier)
    n1=en:parsley butter | n2=beurre
    (produit laitier)
    | rel=r_associated | relid=0 | w=35
  10. en:parsley butter -- r_associated #0: 33 / 0.702 -> escargots
    n1=en:parsley butter | n2=escargots | rel=r_associated | relid=0 | w=33
  11. en:parsley butter -- r_associated #0: 32 / 0.681 -> beurre d'escargot
    n1=en:parsley butter | n2=beurre d'escargot | rel=r_associated | relid=0 | w=32
  12. en:parsley butter -- r_associated #0: 32 / 0.681 -> beurre persillé
    n1=en:parsley butter | n2=beurre persillé | rel=r_associated | relid=0 | w=32
  13. en:parsley butter -- r_associated #0: 32 / 0.681 -> préparation culinaire
    n1=en:parsley butter | n2=préparation culinaire | rel=r_associated | relid=0 | w=32
  14. en:parsley butter -- r_associated #0: 30 / 0.638 -> cuisiner
    n1=en:parsley butter | n2=cuisiner | rel=r_associated | relid=0 | w=30
  15. en:parsley butter -- r_associated #0: 29 / 0.617 -> escargot
    (cuisine)
    n1=en:parsley butter | n2=escargot
    (cuisine)
    | rel=r_associated | relid=0 | w=29
  16. en:parsley butter -- r_associated #0: 28 / 0.596 -> escargot
    (gastéropode)
    n1=en:parsley butter | n2=escargot
    (gastéropode)
    | rel=r_associated | relid=0 | w=28
  17. en:parsley butter -- r_associated #0: 27 / 0.574 -> en:garlic and parsley butter
    n1=en:parsley butter | n2=en:garlic and parsley butter | rel=r_associated | relid=0 | w=27
  18. en:parsley butter -- r_associated #0: 26 / 0.553 -> plat
    n1=en:parsley butter | n2=plat | rel=r_associated | relid=0 | w=26
  19. en:parsley butter -- r_associated #0: 24 / 0.511 -> Cuisine
    n1=en:parsley butter | n2=Cuisine | rel=r_associated | relid=0 | w=24
  20. en:parsley butter -- r_associated #0: 24 / 0.511 -> gastronomie
    n1=en:parsley butter | n2=gastronomie | rel=r_associated | relid=0 | w=24
  21. en:parsley butter -- r_associated #0: 23 / 0.489 -> condiment
    n1=en:parsley butter | n2=condiment | rel=r_associated | relid=0 | w=23
  22. en:parsley butter -- r_associated #0: 23 / 0.489 -> sauce
    n1=en:parsley butter | n2=sauce | rel=r_associated | relid=0 | w=23
  23. en:parsley butter -- r_associated #0: 22 / 0.468 -> préparation
    n1=en:parsley butter | n2=préparation | rel=r_associated | relid=0 | w=22
  24. en:parsley butter -- r_associated #0: 10 / 0.213 -> beurre à l'ail
    n1=en:parsley butter | n2=beurre à l'ail | rel=r_associated | relid=0 | w=10
  25. en:parsley butter -- r_associated #0: 10 / 0.213 -> beurre à la bourguignonne
    n1=en:parsley butter | n2=beurre à la bourguignonne | rel=r_associated | relid=0 | w=10
  26. en:parsley butter -- r_associated #0: 10 / 0.213 -> cagouille
    n1=en:parsley butter | n2=cagouille | rel=r_associated | relid=0 | w=10
  27. en:parsley butter -- r_associated #0: 10 / 0.213 -> coquille
    n1=en:parsley butter | n2=coquille | rel=r_associated | relid=0 | w=10
  28. en:parsley butter -- r_associated #0: 10 / 0.213 -> coquille
    (escargot)
    n1=en:parsley butter | n2=coquille
    (escargot)
    | rel=r_associated | relid=0 | w=10
  29. en:parsley butter -- r_associated #0: 10 / 0.213 -> gras
    n1=en:parsley butter | n2=gras | rel=r_associated | relid=0 | w=10
  30. en:parsley butter -- r_associated #0: 10 / 0.213 -> limace
    n1=en:parsley butter | n2=limace | rel=r_associated | relid=0 | w=10
  31. en:parsley butter -- r_associated #0: 10 / 0.213 -> mollusque
    n1=en:parsley butter | n2=mollusque | rel=r_associated | relid=0 | w=10
≈ 20 relations entrantes

  1. beurre persillé --- r_associated #0: 26 --> en:parsley butter
    n1=beurre persillé | n2=en:parsley butter | rel=r_associated | relid=0 | w=26
  2. en:garlic and parsley butter --- r_associated #0: 24 --> en:parsley butter
    n1=en:garlic and parsley butter | n2=en:parsley butter | rel=r_associated | relid=0 | w=24
  3. ail --- r_associated #0: 20 --> en:parsley butter
    n1=ail | n2=en:parsley butter | rel=r_associated | relid=0 | w=20
  4. beurre --- r_associated #0: 20 --> en:parsley butter
    n1=beurre | n2=en:parsley butter | rel=r_associated | relid=0 | w=20
  5. beurre d'escargot --- r_associated #0: 20 --> en:parsley butter
    n1=beurre d'escargot | n2=en:parsley butter | rel=r_associated | relid=0 | w=20
  6. beurre
    (produit laitier)
     --- r_associated #0: 20 --> en:parsley butter
    n1=beurre
    (produit laitier)
    | n2=en:parsley butter | rel=r_associated | relid=0 | w=20
  7. beurre
    (préparation culinaire)
     --- r_associated #0: 20 --> en:parsley butter
    n1=beurre
    (préparation culinaire)
    | n2=en:parsley butter | rel=r_associated | relid=0 | w=20
  8. cuisine --- r_associated #0: 20 --> en:parsley butter
    n1=cuisine | n2=en:parsley butter | rel=r_associated | relid=0 | w=20
  9. cuisine
    (art culinaire)
     --- r_associated #0: 20 --> en:parsley butter
    n1=cuisine
    (art culinaire)
    | n2=en:parsley butter | rel=r_associated | relid=0 | w=20
  10. cuisiner --- r_associated #0: 20 --> en:parsley butter
    n1=cuisiner | n2=en:parsley butter | rel=r_associated | relid=0 | w=20
  11. escargot --- r_associated #0: 20 --> en:parsley butter
    n1=escargot | n2=en:parsley butter | rel=r_associated | relid=0 | w=20
  12. escargot
    (cuisine)
     --- r_associated #0: 20 --> en:parsley butter
    n1=escargot
    (cuisine)
    | n2=en:parsley butter | rel=r_associated | relid=0 | w=20
  13. escargot
    (gastéropode)
     --- r_associated #0: 20 --> en:parsley butter
    n1=escargot
    (gastéropode)
    | n2=en:parsley butter | rel=r_associated | relid=0 | w=20
  14. escargots --- r_associated #0: 20 --> en:parsley butter
    n1=escargots | n2=en:parsley butter | rel=r_associated | relid=0 | w=20
  15. persil --- r_associated #0: 20 --> en:parsley butter
    n1=persil | n2=en:parsley butter | rel=r_associated | relid=0 | w=20
  16. persillé --- r_associated #0: 20 --> en:parsley butter
    n1=persillé | n2=en:parsley butter | rel=r_associated | relid=0 | w=20
  17. plat --- r_associated #0: 20 --> en:parsley butter
    n1=plat | n2=en:parsley butter | rel=r_associated | relid=0 | w=20
  18. préparation culinaire --- r_associated #0: 20 --> en:parsley butter
    n1=préparation culinaire | n2=en:parsley butter | rel=r_associated | relid=0 | w=20
  19. Escargots --- r_associated #0: 10 --> en:parsley butter
    n1=Escargots | n2=en:parsley butter | rel=r_associated | relid=0 | w=10
  20. Préparation culinaire --- r_associated #0: 5 --> en:parsley butter
    n1=Préparation culinaire | n2=en:parsley butter | rel=r_associated | relid=0 | w=5
Le service Rézo permet d'énumérer les relations existant pour un terme. Ce service est interrogeable par programme.
Projet JeuxDeMots - url: http://www.jeuxdemots.org
contact: mathieu.lafourcade@lirmm.fr