Search Results for: Homogenised vegetables preserved by vinegar
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, shelled or unshelled, fresh or chilled % % other vegetables, fresh or chilled % % vegetables (uncooked or cooked by steaming or boiling in water), frozen % % vegetables provisionally preserved (for example, by sulphur dioxide gas, in brine, in sulphur water or in other preservative solutions), but
, fruits, nuts or other parts of plants vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid % % tomatoes prepared or preserved otherwise than by vinegar or acetic acid % % mushrooms and truffles, prepared or preserved otherwise than by vinegar or...
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salted for about four days and then dried. it is highly salted and semi-dried fishery products with an obnoxious odour and a cheesy but rich fishy flavour widely liked as a sea food item worldwide. the fish most commonly dried and salted are cod, herring, mackerel, and haddock. smoking preserves fish by
drying, by deposition of creosote ingredients, and, when the fish are near the source of heat, by heat penetration. herring and haddock (finnan haddie) are commonly smoked. kippers are split herring, and bloaters are whole herring, salted and smoked. sardines, pilchards and anchovies are small fish...
http://www.agriculturalproductsindia.com/marine-food-supplies/marine-food-supplies-dry-fish.html