| FTC | J0106 |
| Descriptor | PRESERVED BY SMOKING |
| Scope note | Used when smoking is used for preservation. |
| Description | | | In the past, smoking was a useful preservation tool, in combination with other techniques, most commonly salt-curing or drying. For some long-smoked foods, the smoking time also served to dry the food. Drying, curing, or other techniques can render the interior of foods inhospitable to bacterial life, while the smoking gives the vulnerable exterior surfaces an extra layer of protection. [Wikipedia] | |
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LanguaL™
A. PRODUCT TYPE
E. PHYSICAL STATE, SHAPE OR FORM
PHYSICAL STATE, SHAPE OR FORM NOT KNOWN
PRESERVED BY SMOKING
