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The a-Z of Food Safety

The a-Z of Food Safety

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Publicado porramesh

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Published by: ramesh on Oct 06, 2008
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08/30/2014

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The immersion in brine (a solution of approximately 25% salt, 3% sodium nitrate

or potassium nitrate, and other substances, such as 1% sugar) of slices, joints

or sides of pork during the preparation by curing of bacon.

Certain vegetables are also brined prior to pickling in order to reduce their

water content.

Pickling

Preservation of food

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