| 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] | |
|
|
LanguaL™
A. PRODUCT TYPE
B. FOOD SOURCE
FOOD SOURCE NOT KNOWN
SURFACE PASTEURIZED OR DISINFECTED BY ULTRAVIOLET IRRADIATION
