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- Sausage_making abstract "Sausage making originally developed as a means to preserve and transport meat. Primitive societies learned that dried berries and spices could be added to dried meat. By 600-500 BC there is mention of sausages from China, Rome and Greece. Sausages come in two main types: fresh and cured. Cured sausages may be either cooked or dried. Most cured sausages are smoked, but this is not mandatory. The curing process itself changes the meat and imparts its own flavors. An example is the difference in taste between a pork roast and a ham.All smoked sausages are cured. The reason is the threat of botulism. The bacterium responsible, Clostridium botulinum, is ubiquitous in the environment, grows in the anaerobic conditions created in the interior of the sausage, and thrives in the 4 °C (39 °F) to 60 °C (140 °F) temperature range common in the smoke house and subsequent ambient storage. Thus, for safety reasons, sausages are cured before smoking.".
- Sausage_making thumbnail Sausage.making_J.F.Lovelocks.JPG?width=300.
- Sausage_making wikiPageID "2489342".
- Sausage_making wikiPageRevisionID "603950667".
- Sausage_making hasPhotoCollection Sausage_making.
- Sausage_making subject Category:Food_preservation.
- Sausage_making subject Category:Meat_industry.
- Sausage_making subject Category:Sausages.
- Sausage_making type Food107555863.
- Sausage_making type Matter100020827.
- Sausage_making type Meat107649854.
- Sausage_making type PhysicalEntity100001930.
- Sausage_making type Sausage107675627.
- Sausage_making type Sausages.
- Sausage_making type Solid115046900.
- Sausage_making comment "Sausage making originally developed as a means to preserve and transport meat. Primitive societies learned that dried berries and spices could be added to dried meat. By 600-500 BC there is mention of sausages from China, Rome and Greece. Sausages come in two main types: fresh and cured. Cured sausages may be either cooked or dried. Most cured sausages are smoked, but this is not mandatory. The curing process itself changes the meat and imparts its own flavors.".
- Sausage_making label "Sausage making".
- Sausage_making sameAs m.07hhd3.
- Sausage_making sameAs Q7427593.
- Sausage_making sameAs Q7427593.
- Sausage_making sameAs Sausage_making.
- Sausage_making wasDerivedFrom Sausage_making?oldid=603950667.
- Sausage_making depiction Sausage.making_J.F.Lovelocks.JPG.
- Sausage_making isPrimaryTopicOf Sausage_making.