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Что (кто) такое cured$95101$ - определение
FISH TREATED BY CURING TO REDUCE SPOILAGE
Cured salmon
Cured fish
Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite"Historical Origins of Food Preservation.
List of stretch-curd cheeses
![[[Bocconcini]] is a small [[mozzarella]] cheese the size of an egg.](https://commons.wikimedia.org/wiki/Special:FilePath/Bocconcini gobeirne.jpg?width=200 "[[Bocconcini]] is a small [[mozzarella]] cheese the size of an egg.")
![Straddled forms of [[caciocavallo]] hang to age](https://commons.wikimedia.org/wiki/Special:FilePath/Caciocavallo.JPG?width=200 "Straddled forms of [[caciocavallo]] hang to age")
![Discs of [[Sulguni]]](https://commons.wikimedia.org/wiki/Special:FilePath/Discs-of-sulguni-cheese.jpg?width=200 "Discs of [[Sulguni]]")
![Smoked [[Parenica]]](https://commons.wikimedia.org/wiki/Special:FilePath/Parenica.jpg?width=200 "Smoked [[Parenica]]")
![[[Oaxaca cheese]]](https://commons.wikimedia.org/wiki/Special:FilePath/Quesillo de Oaxaca.png?width=200 "[[Oaxaca cheese]]")
![[[Ragusano cheese]]](https://commons.wikimedia.org/wiki/Special:FilePath/Ragusano Cheese.jpg?width=200 "[[Ragusano cheese]]")
![[[Halloumi]]](https://commons.wikimedia.org/wiki/Special:FilePath/Halloumi-1.jpg?width=200 "[[Halloumi]]")
![[[Kashkaval]]](https://commons.wikimedia.org/wiki/Special:FilePath/Kaschkawal Kashkaval кашкавал Balkankäse Sofia IMG 7649.JPG?width=200 "[[Kashkaval]]")
![[[Korbáčik]] is a type of [[braided cheese]].](https://commons.wikimedia.org/wiki/Special:FilePath/Údený korbáčik (Slovakia).jpg?width=200 "[[Korbáčik]] is a type of [[braided cheese]].")
![Traditional [[Oscypek]]](https://commons.wikimedia.org/wiki/Special:FilePath/Oscypki.jpg?width=200 "Traditional [[Oscypek]]")
![[[Pallone di Gravina]]](https://commons.wikimedia.org/wiki/Special:FilePath/Pallonedigravina.jpg?width=200 "[[Pallone di Gravina]]")
![[[Provolone]] dolce (sweet provolone)](https://commons.wikimedia.org/wiki/Special:FilePath/Provolone Dolce.jpg?width=200 "[[Provolone]] dolce (sweet provolone)")
![[[Scamorza]]](https://commons.wikimedia.org/wiki/Special:FilePath/Scamorza.jpg?width=200 "[[Scamorza]]")
![[[Stracciata]]](https://commons.wikimedia.org/wiki/Special:FilePath/Stracciata.jpg?width=200 "[[Stracciata]]")
![smoked]]](https://commons.wikimedia.org/wiki/Special:FilePath/Копчение сыра Сулугуни..JPG?width=200 "smoked]]")
WIKIMEDIA LIST ARTICLE
List of stretch-cured cheeses
This is a list of stretch-curd cheeses, comprising cheeses prepared using the pasta filata technique. The cheeses manufactured from this technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives them fibrous structures.
UV curing
PHOTOCHEMICAL CURING BY ULTRAVIOLET LIGHT
UV LED curing; UV LED Curing; Ultraviolet curing; Radiation curing
UV curing (ultraviolet curing) is the process by which ultraviolet light is used to initiate a photochemical reaction that generates a crosslinked network of polymers. UV curing is adaptable to printing, coating, decorating, stereolithography, and in the assembly of a variety of products and materials.
Википедия
Cured fish
Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite or sugar, can involve smoking and flavoring the fish, and may include cooking it. The earliest form of curing fish was dehydration. Other methods, such as smoking fish or salt-curing also go back for thousands of years. The term "cure" is derived from the Latin curare, meaning to take care of. It was first recorded in reference to fish in 1743.
