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'T-bone steack'
(id=237789 ; fe=T-bone steack ; type=1 ; niveau=52.9766 ; luminosité=4 ; somme entrante=6676 creation date=2011-08-13 touchdate=2025-12-05 07:44:25.000)
≈ 37 relations sortantes

  1. T-bone steack -- r_carac #17: 125 / 1 -> cuit
    n1=T-bone steack | n2=cuit | rel=r_carac | relid=17 | w=125
  2. T-bone steack -- r_carac #17: 116 / 0.928 -> saignant
    (cuisson)
    n1=T-bone steack | n2=saignant
    (cuisson)
    | rel=r_carac | relid=17 | w=116
  3. T-bone steack -- r_carac #17: 105 / 0.84 -> à point
    n1=T-bone steack | n2=à point | rel=r_carac | relid=17 | w=105
  4. T-bone steack -- r_carac #17: 105 / 0.84 -> bleu
    n1=T-bone steack | n2=bleu | rel=r_carac | relid=17 | w=105
  5. T-bone steack -- r_carac #17: 105 / 0.84 -> délicieux
    n1=T-bone steack | n2=délicieux | rel=r_carac | relid=17 | w=105
  6. T-bone steack -- r_carac #17: 105 / 0.84 -> savoureux
    n1=T-bone steack | n2=savoureux | rel=r_carac | relid=17 | w=105
  7. T-bone steack -- r_carac #17: 101 / 0.808 -> cru
    (Adj)
    n1=T-bone steack | n2=cru
    (Adj)
    | rel=r_carac | relid=17 | w=101
  8. T-bone steack -- r_carac #17: 96 / 0.768 -> cru
    (pas cuit)
    n1=T-bone steack | n2=cru
    (pas cuit)
    | rel=r_carac | relid=17 | w=96
  9. T-bone steack -- r_carac #17: 96 / 0.768 -> saignant
    n1=T-bone steack | n2=saignant | rel=r_carac | relid=17 | w=96
  10. T-bone steack -- r_carac #17: 93 / 0.744 -> bon
    n1=T-bone steack | n2=bon | rel=r_carac | relid=17 | w=93
  11. T-bone steack -- r_carac #17: 93 / 0.744 -> succulent
    n1=T-bone steack | n2=succulent | rel=r_carac | relid=17 | w=93
  12. T-bone steack -- r_carac #17: 92 / 0.736 -> épais
    n1=T-bone steack | n2=épais | rel=r_carac | relid=17 | w=92
  13. T-bone steack -- r_carac #17: 91 / 0.728 -> cru
    n1=T-bone steack | n2=cru | rel=r_carac | relid=17 | w=91
  14. T-bone steack -- r_carac #17: 88 / 0.704 -> grillé
    (rôti)
    n1=T-bone steack | n2=grillé
    (rôti)
    | rel=r_carac | relid=17 | w=88
  15. T-bone steack -- r_carac #17: 87 / 0.696 -> à point
    (cuisson)
    n1=T-bone steack | n2=à point
    (cuisson)
    | rel=r_carac | relid=17 | w=87
  16. T-bone steack -- r_carac #17: 78 / 0.624 -> grillé
    (Adj)
    n1=T-bone steack | n2=grillé
    (Adj)
    | rel=r_carac | relid=17 | w=78
  17. T-bone steack -- r_carac #17: 77 / 0.616 -> mangé
    n1=T-bone steack | n2=mangé | rel=r_carac | relid=17 | w=77
  18. T-bone steack -- r_carac #17: 76 / 0.608 -> aimé
    n1=T-bone steack | n2=aimé | rel=r_carac | relid=17 | w=76
  19. T-bone steack -- r_carac #17: 76 / 0.608 -> mangeable
    n1=T-bone steack | n2=mangeable | rel=r_carac | relid=17 | w=76
  20. T-bone steack -- r_carac #17: 76 / 0.608 -> mort
    n1=T-bone steack | n2=mort | rel=r_carac | relid=17 | w=76
  21. T-bone steack -- r_carac #17: 73 / 0.584 -> coupé
    n1=T-bone steack | n2=coupé | rel=r_carac | relid=17 | w=73
  22. T-bone steack -- r_carac #17: 69 / 0.552 -> consommé
    n1=T-bone steack | n2=consommé | rel=r_carac | relid=17 | w=69
  23. T-bone steack -- r_carac #17: 55 / 0.44 -> cuit
    (cuisson)
    n1=T-bone steack | n2=cuit
    (cuisson)
    | rel=r_carac | relid=17 | w=55
  24. T-bone steack -- r_carac #17: 40 / 0.32 -> bleu
    (viande)
    n1=T-bone steack | n2=bleu
    (viande)
    | rel=r_carac | relid=17 | w=40
  25. T-bone steack -- r_carac #17: 35 / 0.28 -> comestible
    n1=T-bone steack | n2=comestible | rel=r_carac | relid=17 | w=35
  26. T-bone steack -- r_carac #17: 35 / 0.28 -> gras
    n1=T-bone steack | n2=gras | rel=r_carac | relid=17 | w=35
  27. T-bone steack -- r_carac #17: 35 / 0.28 -> grillé
    n1=T-bone steack | n2=grillé | rel=r_carac | relid=17 | w=35
  28. T-bone steack -- r_carac #17: 35 / 0.28 -> très bon
    n1=T-bone steack | n2=très bon | rel=r_carac | relid=17 | w=35
  29. T-bone steack -- r_carac #17: 10 / 0.08 -> à point
    (Adj)
    n1=T-bone steack | n2=à point
    (Adj)
    | rel=r_carac | relid=17 | w=10
  30. T-bone steack -- r_carac #17: 9 / 0.072 -> cuit
    (Adj)
    n1=T-bone steack | n2=cuit
    (Adj)
    | rel=r_carac | relid=17 | w=9
  31. T-bone steack -- r_carac #17: 6 / 0.048 -> en:real good
    n1=T-bone steack | n2=en:real good | rel=r_carac | relid=17 | w=6
  32. T-bone steack -- r_carac #17: 6 / 0.048 -> gras
    (alimentation)
    n1=T-bone steack | n2=gras
    (alimentation)
    | rel=r_carac | relid=17 | w=6
  33. T-bone steack -- r_carac #17: 3 / 0.024 -> saignant
    (Adj)
    n1=T-bone steack | n2=saignant
    (Adj)
    | rel=r_carac | relid=17 | w=3
  34. T-bone steack -- r_carac #17: -1 / -0.008 ->
    un/le
    bleu

    n1=T-bone steack | n2=
    un/le
    bleu
    | rel=r_carac | relid=17 | w=-1
  35. T-bone steack -- r_carac #17: -5 / -0.04 -> cru
    (Participe passé)
    n1=T-bone steack | n2=cru
    (Participe passé)
    | rel=r_carac | relid=17 | w=-5
  36. T-bone steack -- r_carac #17: -10 / -0.08 -> à point
    (Adv)
    n1=T-bone steack | n2=à point
    (Adv)
    | rel=r_carac | relid=17 | w=-10
  37. T-bone steack -- r_carac #17: -25 / -0.2 -> vivant
    n1=T-bone steack | n2=vivant | rel=r_carac | relid=17 | w=-25
≈ 0 relations entrantes

    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