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HUMIDE SALE [5 records]
Record 1 - internal organization data 2014-10-30
Record 1, English
Record 1, Subject field(s)
- Preparation of Leather and Leather Articles
Record 1, Main entry term, English
- pickled pelt
1, record 1, English, pickled%20pelt
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Pickled pelt refers to a stage of leather processing where the pelt/hide/skin has been pickled in an acidic solution for preservation. 2, record 1, English, - pickled%20pelt
Record 1, Key term(s)
- pickled pelts
Record 1, French
Record 1, Domaine(s)
- Préparation des cuirs et des objets en cuir
Record 1, Main entry term, French
- humide salé
1, record 1, French, humide%20sal%C3%A9
correct
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
L'état dans lequel les cuirs et peaux sont le plus souvent, mais pas toujours expédiés, semble être l'état humide salé pour les cuirs de bovins, et les peaux de veaux et de caprins, bien que certains types de cuirs et peaux soient commercialisés soit salés à sec, soit picklés. 1, record 1, French, - humide%20sal%C3%A9
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2014-10-30
Record 2, English
Record 2, Subject field(s)
- Preparation of Leather and Leather Articles
Record 2, Main entry term, English
- dry-salted
1, record 2, English, dry%2Dsalted
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
The most common state in which hides and skins are shipped, although by no means universally practiced, seems to be wet-salted for cattle hides, calfskins and goatskins, though certain types of hides and skins are traded either dry-salted or pickled. 2, record 2, English, - dry%2Dsalted
Record 2, French
Record 2, Domaine(s)
- Préparation des cuirs et des objets en cuir
Record 2, Main entry term, French
- salé à sec
1, record 2, French, sal%C3%A9%20%C3%A0%20sec
correct
Record 2, Abbreviations, French
Record 2, Synonyms, French
- salé à l'état sec 2, record 2, French, sal%C3%A9%20%C3%A0%20l%27%C3%A9tat%20sec
correct
- sec salé 2, record 2, French, sec%20sal%C3%A9
correct
Record 2, Textual support, French
Record number: 2, Textual support number: 1 OBS
L'état dans lequel les cuirs et peaux sont le plus souvent, mais pas toujours expédiés, semble être l'état humide salé pour les cuirs de bovins, et les peaux de veaux et de caprins, bien que certains types de cuirs et peaux soient commercialisés soit salés à sec, soit picklés. 2, record 2, French, - sal%C3%A9%20%C3%A0%20sec
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 1999-09-29
Record 3, English
Record 3, Subject field(s)
- Cheese and Dairy Products
Record 3, Main entry term, English
- washed-rind cheese
1, record 3, English, washed%2Drind%20cheese
correct
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, Textual support number: 1 CONT
The curd, which may or may not be cut ... is scooped into moulds and left to drain. The high moisture of the curd and the humidity of the maturing rooms attract a bitter-tasting, grey, hairy mould called "cat-fur". To discourage this, the newly formed cheese is rubbed with or dunked in baths of salty water, wine or a similar alcoholic liquid. 2, record 3, English, - washed%2Drind%20cheese
Record number: 3, Textual support number: 2 CONT
Washed-rind cheeses, whose rinds are usually orange-hued, have been rubbed or washed (sometimes immersed) during ripening process with a solution of brine, wine, beer, or grape brandy to promote a desirable exterior mould that is instrumental in creating the cheese's characteristically pronounced flavor. 3, record 3, English, - washed%2Drind%20cheese
Record 3, French
Record 3, Domaine(s)
- Laiterie, beurrerie et fromagerie
Record 3, Main entry term, French
- pâte molle à croûte lavée
1, record 3, French, p%C3%A2te%20molle%20%C3%A0%20cro%C3%BBte%20lav%C3%A9e
correct, feminine noun
Record 3, Abbreviations, French
Record 3, Synonyms, French
- fromage à égouttage accéléré et à croûte lavée 2, record 3, French, fromage%20%C3%A0%20%C3%A9gouttage%20acc%C3%A9l%C3%A9r%C3%A9%20et%20%C3%A0%20cro%C3%BBte%20lav%C3%A9e
masculine noun
Record 3, Textual support, French
Record number: 3, Textual support number: 1 CONT
[...] fromages soumis à des lavages; ils sont un peu plus secs que les précédents [fromages à croûte fleurie] car les moisissures ne peuvent se développer à leur surface et il se forme une croûte lisse de couleur orangée qui combat la déshydratation de la pâte [...]. Pour assurer un taux d’humidité interne convenable et une fermentation adéquate, ces fromages sont placés en atmosphère humide dans des toiles humectées d’une solution (saumure, vin et épices, bière ou eau-de-vie). 1, record 3, French, - p%C3%A2te%20molle%20%C3%A0%20cro%C3%BBte%20lav%C3%A9e
Record number: 3, Textual support number: 2 CONT
[...] les pâtes molles à croûte lavée [...] suivent le même parcours que les croûtes fleuries. Ce sont l'affinage et le brossage qui leur donneront leurs caractéristiques. [...] Au hâloir, salé au sel sec, le fromage va «prendre le bleu», un duvet de moisissures qui sera aussitôt éliminé par un lavage avec un linge humide ou un brossage dans la saumure [...] 3, record 3, French, - p%C3%A2te%20molle%20%C3%A0%20cro%C3%BBte%20lav%C3%A9e
Record 3, Spanish
Record 3, Textual support, Spanish
Record 4 - internal organization data 1998-09-23
Record 4, English
Record 4, Subject field(s)
- Food Industries
- Seafood and Freshwater Food (Food Industries)
- Meats and Meat Industries
Record 4, Main entry term, English
- damp fish
1, record 4, English, damp%20fish
correct
Record 4, Abbreviations, English
Record 4, Synonyms, English
Record 4, Textual support, English
Record 4, French
Record 4, Domaine(s)
- Industrie de l'alimentation
- Produits de mer et d'eau douce (Industr. alim.)
- Salaison, boucherie et charcuterie
Record 4, Main entry term, French
- poisson réhumidifié
1, record 4, French, poisson%20r%C3%A9humidifi%C3%A9
correct, masculine noun
Record 4, Abbreviations, French
Record 4, Synonyms, French
Record 4, Textual support, French
Record number: 4, Textual support number: 1 OBS
Poisson salé séché ayant réabsorbé de l'eau et dont la surface est humide. 2, record 4, French, - poisson%20r%C3%A9humidifi%C3%A9
Record 4, Spanish
Record 4, Textual support, Spanish
Record 5 - internal organization data 1987-11-05
Record 5, English
Record 5, Subject field(s)
- Geophysics
Record 5, Main entry term, English
- guerah 1, record 5, English, guerah
Record 5, Abbreviations, English
Record 5, Synonyms, English
- gueraet 1, record 5, English, gueraet
Record 5, Textual support, English
Record 5, French
Record 5, Domaine(s)
- Géophysique
Record 5, Main entry term, French
- guerah
1, record 5, French, guerah
correct, feminine noun
Record 5, Abbreviations, French
Record 5, Synonyms, French
- guérah 1, record 5, French, gu%C3%A9rah
correct, feminine noun
Record 5, Textual support, French
Record number: 5, Textual support number: 1 DEF
Bas-fond humide et salé. 1, record 5, French, - guerah
Record 5, Spanish
Record 5, Textual support, Spanish
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