The Government of Canada’s terminology and linguistic data bank.

DRY CURED [1 record]

Record 1 2006-07-21


Subject field(s)
  • Meats and Meat Industries
  • Seafood and Freshwater Food (Food Industries)

Meat or fish preserved by rubbing the food with salt (seasonings are often also applied); also known as salted.


  • Salaison, boucherie et charcuterie
  • Produits de mer et d'eau douce (Industr. alim.)

La qualité du poisson salé à sec peut être altérée par deux phénomènes : le «rougissement», décoloration provoquée par des bactéries halophiles rouges; et la «formation de moisissures brunes» par Sporendonema epizoum.


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