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- Q29560 subject Q6504393.
- Q29560 subject Q8699917.
- Q29560 abstract "Salting is the preservation of food with dry edible salt. It is related to pickling (preparing food with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon). Vegetables such as runner beans and cabbage are also often preserved in this manner.Salting is used because most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment, due to the hypertonic nature of salt. Any living cell in such an environment will become dehydrated through osmosis and die or become temporarily inactivated.It was discovered in the 19th century that salt mixed with nitrites (saltpeter) would color meats red, rather than grey, and consumers at that time then strongly preferred the red-colored meat. The food hence preserved stays healthy and fresh for days avoiding bacterial decay.".
- Q29560 thumbnail ProsciuttoSeaSalt.JPG?width=300.
- Q29560 wikiPageWikiLink Q10876.
- Q29560 wikiPageWikiLink Q11106.
- Q29560 wikiPageWikiLink Q11254.
- Q29560 wikiPageWikiLink Q11702361.
- Q29560 wikiPageWikiLink Q1503716.
- Q29560 wikiPageWikiLink Q1503967.
- Q29560 wikiPageWikiLink Q159753.
- Q29560 wikiPageWikiLink Q17097831.
- Q29560 wikiPageWikiLink Q173514.
- Q29560 wikiPageWikiLink Q177823.
- Q29560 wikiPageWikiLink Q177836.
- Q29560 wikiPageWikiLink Q191498.
- Q29560 wikiPageWikiLink Q2094798.
- Q29560 wikiPageWikiLink Q214403.
- Q29560 wikiPageWikiLink Q2428509.
- Q29560 wikiPageWikiLink Q282910.
- Q29560 wikiPageWikiLink Q35051.
- Q29560 wikiPageWikiLink Q432.
- Q29560 wikiPageWikiLink Q54237.
- Q29560 wikiPageWikiLink Q620663.
- Q29560 wikiPageWikiLink Q6504393.
- Q29560 wikiPageWikiLink Q6575260.
- Q29560 wikiPageWikiLink Q7239.
- Q29560 wikiPageWikiLink Q764.
- Q29560 wikiPageWikiLink Q838052.
- Q29560 wikiPageWikiLink Q861258.
- Q29560 wikiPageWikiLink Q8699917.
- Q29560 wikiPageWikiLink Q925744.
- Q29560 wikiPageWikiLink Q9268.
- Q29560 type Thing.
- Q29560 comment "Salting is the preservation of food with dry edible salt. It is related to pickling (preparing food with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon).".
- Q29560 label "Salting (food)".
- Q29560 seeAlso Q1503716.
- Q29560 depiction ProsciuttoSeaSalt.JPG.