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Curing (food preservation)
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Food preservation and flavouring processes based on drawing moisture out of the food by osmosis
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Wikipedia

Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable...

Instance of
Food processing
Subclass of
Food preservation
Different from
Curing (chemistry)
References
Wikidata