food preservation
71Meat — For other uses, see Meat (disambiguation). Varieties of meat Meat is animal flesh that is used as food.[1] Most often, this means the skeletal muscle and associated fat and other tissues, but …
72Smoking (cooking) — Pork ribs being smoked Smoked beef sandwich …
73Nicolas Appert — 1841 Born 17 November 1749(1749 11 17) Châlons en Champagne, France Died 1 J …
74Formaldehyde — For other uses, see Formaldehyde (disambiguation). Formaldehyde …
75George F. Stewart — (February 22, 1908 March 18, 1982) was an American food scientist who was involved in processing, preservation, chemistry, and microbiology of poultry and egg based food products. He also became the first president of the International Union of… …
76dehydration — /dee huy dray sheuhn/, n. 1. the act or process of dehydrating. 2. an abnormal loss of water from the body, esp. from illness or physical exertion. [1850 55; DEHYDRATE + ION] * * * I Loss of water, almost always along with salt, from the body,… …
77Global cuisines — See also: Cuisine Hyderabadi Biryani, an Indian meat and rice dish …
78Nicolas François Appert — Nicolas Appert (1749 1841), born in Châlons en Champagne was the French inventor of airtight food preservation. Appert, known as the father of canning, was a confectioner. In 1800, Napoleon Bonaparte offered a 12,000 franc reward to anyone who… …
79Lebensmittel-Bestrahlung — Das internationale „Radura symbol“ deutet an, dass Lebensmittel durch Bestrahlung behandelt wurden. Die Lebensmittelbestrahlung ist ein Verfahren zur Konservierung (im weitesten Sinn) von Lebensmitteln mit Hilfe von ionisierenden Strahlen. [1]… …
80Lebensmittelbestrahlung — Das internationale „Radura Symbol“ deutet an, dass Lebensmittel durch Bestrahlung behandelt wurden. Die Lebensmittelbestrahlung ist ein Verfahren zur Konservierung (im weitesten Sinn) von Lebensmitteln mit Hilfe von ionisierenden Strahlen.[1][2] …
