416:
769:
867:
44:
721:
814:
2435:
2553:
964:
3837:
106:
1124:
566:
456:
2423:
91:
3826:
1106:
674:
2547:
1016:. However, the study was restricted to a small Slovenian population in Hungary, where the local smoke curing process produces levels of contaminants roughly eight times as high as standard processes elsewhere. The use of soft woods is discouraged, as the resins in softwood increases the concentration of
435:, the flavor from hot smoking preferred by local consumers. Traditional smoking methods include using bamboo racks over smoky fires, mud ovens and placing the fish directly on smoldering woods and grasses. Modern methods of smoking include using re-purposed
1516:
760:, newer commercial methods of drying without smoke produce a gold or yellow colour. Until the 1800s when regular rail service was established, finnan haddie remained a local dish, now it can be found in markets worldwide.
1271:
1295:
200:. There are two types of smoking: cold smoking generally occurs below 90 °F (32 °C) and has more preservative value. Hot smoking generally occurs above 160 °F (71 °C). Most woods are
915:
immigrated to the United States, Canada, and Great
Britain in the late 1800s, they carried that tradition of pastrami with them. The Romanians that immigrated to the United States, mostly settled in
1908:
1800:
1527:
1296:"2017 State of the Barbecue Industry: HPBA's Consumer Survey Reveals Grilling and Barbecuing Is a Growing, Year-Round Lifestyle > Hearth, Patio & Barbecue Association (HPBA)"
805:
to promote further drying. After one to 24 months the fish will be katsu (hard) and ready for use. To make bonito flakes it is shaved very thinly using a
Katsuobushi grater box.
2065:
712:. After curing the hams are smoked for at least 12 hours, then hung to dry for 9 to 12 months. Some traditional processes can take years from curing to being ready to consume.
1808:
1192:
3681:
1771:
2151:
160:
effect on the meat. Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. Interest in
2321:
2073:
2180:"Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks"
631:, depending on the type; it can come from the belly, back, loin or side. The preparation of bacon varies by type, but most involve
1683:
1517:"Methodologies and Guidelines for Training/ Orientation on Standards to Non-Standards Experts and Cross-Border Trade Compliance"
688:
who took traditional Native
American fish smoking practices and used them for pork. Country hams traditionally were made in the
1832:
3493:
2394:
1154:"Meat outside the freezer: Drying, smoking, salting and sealing meat in fat at an Epipalaeolithic megasite in eastern Jordan"
482:
3498:
415:
2297:
2260:
2235:
1702:
1376:
1214:
3550:
1017:
185:
497:
with a vinegar & ketchup-based sauce; Eastern style is the whole hog with vinegar & pepper-based sauce;
2466:
1556:
1857:
489:
and combined those with the Native
American techniques. American barbecue has distinct regional differences:
470:
431:. Traditionally the processing and smoking of fish has been done by women. The primary method of smoking is
3780:
2427:
801:, pasania, or castanopsis wood, and cooled repeatedly for a month. Some producers will spray the fish with
94:
3643:
3503:
846:
to cook through, and finally is steamed to completion. The preparation method may be similar to New York
1956:
1658:
1450:
3892:
3872:
3209:
924:
826:
632:
145:
28:
1426:
1152:
Spyrou, Anna; Maher, Lisa A.; Martin, Louise A.; Macdonald, Danielle A.; Garrard, Andrew (June 2019).
3887:
3545:
2552:
2290:
Cured, fermented and smoked foods : proceedings of the Oxford
Symposium on Food and Cookery 2010
314:
1882:
919:
area and developed the classic New York
Pastrami. Those that immigrated to Canada mostly settled in
768:
3686:
3618:
3508:
3051:
911:
first started brining, spicing, and smoking the beef and created what is now called pastrami. When
3867:
3666:
3467:
1246:
895:
and smoked. Smoking can be done by either cold smoking or hot smoking. Pastrami evolved from the
616:
474:
2438:
1727:
3477:
3452:
3420:
1481:
Adeyeye, S. A. O.; Oyewole, O. B. (2016). "An
Overview of Traditional Fish Smoking In Africa".
655:), Japanese (beikon), and Slovakian (oravská). Bacon can also be produced from beef, lamb, and
1779:
3753:
3696:
3628:
3530:
3056:
1745:
1012:
One study has shown an association between the frequency of consumption of smoked foods and
3862:
3472:
3462:
1342:
1085:
2322:"Chengdu's Application to Join the UNESCO Creative Cities Network as a City of Gastronomy"
8:
3882:
3877:
3763:
3457:
3440:
3435:
3430:
3425:
3415:
3407:
1612:
Driver, Harold; Massey, William (1957). "Comparative
Studies of North American Indians".
1030:
802:
745:
3805:
3445:
3335:
3136:
2459:
1997:
1980:
Marshall, Howard (1979). "Meat
Preservation on the Farm in Missouri's "Little Dixie"".
1639:
1594:
1498:
866:
689:
485:
first came to North
America, they brought with them smoking techniques from Europe and
43:
1682:
Bove, A.; Drawdy, J.; Mitchell, D.; Moye, L.; Thompson, S.; Turnquist, T.; Wagner, M.
627:, was the first to commercialize production of bacon in the 1770s. Bacon is primarily
3731:
3633:
3238:
3089:
2802:
2400:
2390:
2303:
2293:
2241:
2231:
2201:
2196:
2133:
1598:
1502:
1396:
1173:
1035:
1013:
738:
685:
502:
394:
283:
197:
173:
149:
141:
20:
3355:
2757:
1577:
Bennet, M K (October 1955). "The Food Economy of the New England Indians, 1605-75".
720:
3800:
3701:
3595:
3590:
3099:
3011:
2937:
2922:
2872:
2382:
2191:
2129:
2125:
1989:
1634:
1629:
1621:
1586:
1490:
1388:
1272:"Move over, foie gras: The latest rage in Paris is . . . classic American barbecue"
1165:
1045:
790:
648:
506:
362:
358:
264:
1494:
1322:
Ezike, C.O. (2018). "Hydrocarbons (Pahs) in Hardwood and Softwood - Smoked Fish".
704:
in salt, sugar, pepper and various spices. In modern times, some preparations add
3736:
3638:
3076:
3031:
3021:
2862:
2639:
2496:
1193:"APPLICATIONS OF LACTIC ACID AND ITS DERIVATIVES IN MEAT PRODUCTS AND METHODS..."
1080:
981:
600:
534:
530:
424:
310:
842:
with spices. The brisket is allowed to absorb the flavours over a week, is then
813:
3706:
3583:
3578:
3573:
3229:
3061:
2917:
2742:
2707:
2682:
2674:
2619:
2584:
1128:
939:. While customarily made with beef, in other regions it can be made with lamb,
928:
542:
526:
498:
490:
302:
189:
137:
2095:
1169:
3856:
3841:
3748:
3653:
3568:
3540:
3390:
3290:
3141:
3104:
2991:
2897:
2892:
2867:
2727:
2712:
2546:
2526:
2511:
2452:
2434:
2307:
2245:
2205:
1400:
1177:
1090:
1075:
1060:
993:
977:
972:
944:
916:
912:
818:
794:
734:
729:
494:
370:
279:
157:
2044:
1392:
1153:
3770:
3758:
3726:
3610:
3295:
3234:
3199:
3159:
2957:
2794:
2782:
2692:
2589:
2501:
2137:
2116:
Hesseltine, C. W. (1965). "A Millennium of Fungi, Food, and Fermentation".
963:
851:
835:
832:
793:, with bonito flakes among its many applications. Katsuobushi is made from
554:
486:
444:
2404:
1404:
984:
Province in southwestern China made from the Chengdu Ma duck. The duck is
208:. There are many types of wood used for smoking; a partial list includes:
3830:
3741:
3691:
3676:
3661:
3380:
3340:
3270:
3265:
3204:
3189:
3131:
3126:
3111:
2932:
2912:
2837:
2827:
2812:
2807:
2762:
2732:
2722:
2687:
2664:
2536:
2531:
1110:
1065:
1055:
997:
952:
932:
782:
777:
709:
681:
668:
522:
478:
432:
428:
330:
322:
268:
201:
181:
133:
1936:
Rentfrow, Greg; Suman, Surendranath (2014). "How to Make a Country Ha".
3810:
3785:
3305:
3300:
3219:
3066:
2927:
2634:
2629:
2594:
2345:
1643:
1557:"OBSTACLES TO THE DEVELOPMENT OF SMALL SCALE FISH TRADE IN WEST AFRICA"
1040:
985:
843:
749:
640:
592:
440:
350:
205:
125:
110:
105:
69:
2386:
2152:"10 Reasons Why Montreal Smoked Meat Is Better Than New York Pastrami"
2001:
3623:
3345:
3253:
3243:
3224:
3194:
3046:
3006:
2972:
2942:
2877:
2737:
2702:
2624:
2604:
2561:
2491:
2066:"The 8 Most Important Condiments and Ingredients in Japanese cuisine"
1095:
1070:
908:
900:
855:
701:
656:
608:
584:
436:
386:
2329:
The United Nations Educational, Scientific and Cultural Organization
2179:
1625:
639:
side bacon or streaky bacon), buckboard (shoulder bacon), Canadian (
3795:
3790:
3600:
3350:
3330:
3325:
3315:
3310:
3179:
3169:
3121:
3084:
2887:
2842:
2817:
2777:
2747:
2697:
2609:
2599:
1993:
1590:
989:
936:
920:
904:
880:
875:
850:, but Montreal smoked meat is cured in seasoning with more cracked
847:
697:
693:
644:
643:), British and Irish (rasher), Australian (middle bacon), Italian (
546:
514:
464:
390:
326:
291:
225:
177:
161:
121:
65:
24:
1858:"Australia from 13 Ways People Eat Bacon Around the World Gallery"
1050:
3671:
3535:
3385:
3365:
3248:
3174:
3041:
3016:
2986:
2978:
2962:
2947:
2857:
2852:
2847:
2832:
2822:
2772:
2717:
2579:
2516:
2483:
887:; it can be made with other cuts of beef. The meat is cured in a
884:
839:
741:
705:
565:
550:
510:
366:
334:
318:
298:
256:
221:
184:
made from hardwood; softwood is not recommended due to increased
153:
129:
3360:
3260:
3214:
3115:
3094:
3036:
3026:
2996:
2882:
2767:
2614:
2569:
2422:
518:
455:
398:
354:
275:
252:
233:
90:
77:
673:
152:
the meat. When meat is cured then cold-smoked, the smoke adds
3775:
3375:
3320:
3285:
3280:
3184:
3164:
2952:
2902:
2644:
2521:
948:
892:
888:
786:
757:
744:
that originated in medieval times in the Scottish village of
652:
624:
574:
374:
346:
342:
338:
306:
287:
260:
241:
237:
229:
217:
213:
193:
3825:
1105:
923:
used a different brining technique and spices and called it
3001:
2907:
2752:
2654:
2649:
2574:
2475:
1001:
940:
896:
858:, garlic, and mustard seeds, and significantly less sugar.
753:
628:
538:
382:
378:
245:
73:
1566:. Food and Agriculture Organization of the United Nations.
1343:"Every Type of Wood to Use for Smoking Every Type of Meat"
1151:
635:
and smoking. Some of the types of bacon include American (
3275:
2659:
2506:
798:
2444:
2373:
Fritz, W.; Soós, K. (1980). "Smoked food and cancer".
899:
who would tenderize and dry meat under their saddles.
2228:
Umami : unlocking the secrets of the fifth taste
2184:
Comprehensive Reviews in Food Science and Food Safety
521:, pork shoulder and whole hog are also very popular;
501:
is whole hog or shoulder with a mustard-based sauce;
955:
uses a similar brine and spices, but is not smoked.
1883:"20 Different Kinds Of Bacon From Around The World"
583:, a Roman version of what is now called bacon. The
2022:Hopley, Claire (September 1997). "FINNAN HADDIE".
1833:"17 Types of Bacon You Probably Haven't Tried Yet"
1681:
1614:Transactions of the American Philosophical Society
1427:"Importance of seasoned wood for smoking barbecue"
1381:Gastronomica: The Journal of Critical Food Studies
2350:中國傳統文化詞彙 (Chinese traditional culture vocabulary)
481:and game to preserve food for leaner times. When
3854:
891:(most often dry), after drying, it is coated in
1585:(5). The University of Chicago Press: 369–397.
23:. For the Kosher style delicatessen created in
2287:
1938:Agriculture and Natural Resources Publications
1620:(2). American Philosophical Society: 165 456.
1480:
140:, improves the appearance of meat through the
2460:
1935:
838:meat product made by salting and curing beef
808:
450:
1659:"The American Barbecue Regional Style Guide"
1611:
1483:Journal of Culinary Science & Technology
1202:– via University of Missouri-Columbia.
2258:
2144:
2093:
996:and tea leaves. After smoking, the duck is
748:. Traditionally the haddock is smoked with
27:simply called "smoked meat" in Quebec, see
2467:
2453:
2177:
2115:
700:. Most country hams are trimmed, wrapped,
2372:
2225:
2195:
1633:
684:is a popular ham originally developed by
2368:
2366:
1979:
1700:
1340:
1224:. Oklahoma Cooperative Extension Service
962:
865:
812:
767:
756:. Smoked finnan haddie is the colour of
719:
672:
564:
454:
423:Close to 80% of all fish caught in most
414:
104:
1656:
1526:. World Fish & ARSO. Archived from
1451:"Choose the Right Wood for Your Smoker"
903:saw what the Huns had done and created
410:
120:is the result of a method of preparing
3855:
2261:"Romanians in the New York Metro Area"
2221:
2219:
2217:
2215:
2173:
2171:
2169:
2021:
1576:
1424:
1374:
1158:Journal of Anthropological Archaeology
797:that is washed, quartered smoked with
164:and smoking is on the rise worldwide.
2448:
2363:
2340:
2338:
2259:All Peoples, Initiative (July 2009).
2097:Japanology Plus 2016 12 0 Katsuobushi
2039:
2037:
2017:
2015:
2013:
2011:
1931:
1929:
1827:
1825:
1801:"Bacon - Do you know how it is made?"
1550:
1548:
1476:
1474:
1472:
1470:
1370:
1368:
1366:
1364:
1362:
1321:
1190:
636:
2441:at the Wikibooks Cookbook subproject
1954:
1906:
1725:
1554:
1317:
1315:
1241:
1239:
907:that was spiced and air-dried meat.
167:
2346:"Sichuan Cuisine and Snakes 四川菜與小吃"
2212:
2166:
2045:"Slow Food Scotland - Ark of Taste"
1769:
1020:(PAHs) that are known carcinogens.
817:Montreal smoked meat sandwich from
13:
2335:
2034:
2008:
1926:
1822:
1738:
1545:
1467:
1359:
1247:"Smoking as a food cooking method"
1007:
557:are the prevalent meats in Texas.
14:
3904:
2415:
1312:
1236:
854:and savoury flavourings, such as
513:ribs, but wet is also available;
156:and other chemicals that have an
3836:
3835:
3824:
2551:
2545:
2433:
2421:
2226:Mouritsen, Ole G. (2015-01-11).
2197:10.1111/j.1541-4337.2012.00215.x
1703:"The Bacon Craze Will Never End"
1579:The Journal of Political Economy
1555:Tall, Amadou (5 November 1976).
1341:Mattison, Lindsay (2018-03-27).
1122:
1104:
1018:polycyclic aromatic hydrocarbons
958:
927:. Pastrami is still produced in
715:
419:Smoking fish near Dakar, Sénégal
297:Other woods and organic matter:
188:from the resin. Wood smoke adds
89:
42:
2314:
2281:
2252:
2109:
2087:
2058:
1973:
1948:
1900:
1875:
1850:
1793:
1763:
1719:
1694:
1675:
1650:
1605:
1570:
1509:
1443:
1418:
1212:
529:, often used with smoked pork,
2178:Benkerroum, Noreddine (2013).
2130:10.1080/00275514.1965.12018201
1334:
1288:
1264:
1206:
1184:
1145:
937:Pastirma, basterma or basturma
763:
662:
1:
3494:Countries by meat consumption
2375:Bibliotheca Nutritio et Dieta
2230:. Columbia University Press.
1732:The English Breakfast Society
1701:Boitnott, John (2014-08-08).
1495:10.1080/15428052.2015.1102785
1138:
883:is most often made with beef
19:For the general process, see
3781:Non-vegetarian food in India
3499:Countries by meat production
2072:. 2017-04-18. Archived from
1982:Journal of American Folklore
1657:Solares, Nick (2016-06-16).
1375:Durham, T. R. (2001-02-01).
1330:(1): 1012 – via JSTOR.
591:has four possibilities; the
274:Woods with a strong flavor:
251:Woods with a medium flavor:
7:
3504:Food and drink prohibitions
1425:Savell, Jeff (2016-01-07).
1023:
861:
525:barbecue is more about the
109:17th-century diagram for a
10:
3911:
2543:
2094:Travis Wall (2017-04-28),
1377:"Salt, Smoke, and History"
970:
873:
827:Montreal-style smoked meat
824:
809:Montreal-style smoked meat
775:
727:
666:
572:
462:
451:American barbecue (smoked)
212:Woods with a mild flavor:
29:Montreal-style smoked meat
18:
3819:
3717:
3652:
3609:
3561:
3546:Psychology of eating meat
3521:
3486:
3406:
3399:
3150:
3090:Black soldier fly maggots
3075:
2971:
2793:
2673:
2560:
2482:
2030:(6): 56 – via EBCO.
1957:"Ghosts in the Ham House"
1955:Sula, Mike (2014-10-29).
1750:English Breakfast Society
1684:"Adaptations of Barbecue"
1324:Journal of Animal Science
1222:Oklahoma State University
1170:10.1016/j.jaa.2019.02.004
144:, and when combined with
113:for producing smoked meat
84:
61:
53:
41:
3619:Beef hormone controversy
2474:
1000:, boned and served over
569:American "streaky" bacon
560:
473:'s roots start with the
405:
132:which originated in the
2288:Saberi, Helen. (2011).
1635:2027/mdp.39015000051691
1393:10.1525/gfc.2001.1.1.78
3644:Water holding capacity
2377:. Forum of Nutrition.
1728:"The History of Bacon"
1191:Huang, Huisuo (2016).
968:
871:
822:
773:
725:
678:
579:Bacon originated with
570:
460:
420:
114:
95:Media: Smoked meat
3629:Feed conversion ratio
3531:Ethics of eating meat
1909:"The Washington Post"
966:
869:
816:
771:
724:Smoking Finnan haddie
723:
676:
568:
458:
418:
108:
16:Type of prepared meat
3682:Environmental impact
2430:at Wikimedia Commons
1726:Bule, Guise (2018).
1086:List of smoked foods
411:African fish smoking
1031:African longfin eel
953:Corned or salt beef
803:Aspergillus glaucus
517:is known for their
509:are famous for its
38:
3806:Warmed-over flavor
3574:Semi-vegetarianism
2292:. Prospect Books.
2268:Unreached New York
2140:– via JSTOR.
1944:– via JSTOR.
1913:September 23, 1979
1864:. 26 February 2018
1772:"History of Bacon"
1746:"History Of Bacon"
1601:– via JSTOR.
1505:– via JSTOR.
1253:. 19 December 2016
1129:Cooking portal
969:
872:
823:
774:
726:
690:American Southeast
686:American Colonists
679:
609:Old Low Franconian
571:
493:Piedmont style is
461:
421:
172:Generally meat is
115:
34:
3893:Cuisine of Quebec
3873:Louisiana cuisine
3850:
3849:
3517:
3516:
2426:Media related to
2396:978-3-8055-0621-2
2387:10.1159/000387467
2047:. 11 January 2016
1776:The Silver Scribe
1770:Adamson, Brynne.
1688:Mercer University
1533:on August 1, 2019
1131:
1113:
1036:Atlantic mackerel
1014:intestinal cancer
992:then smoked with
623:. John Harris of
503:Western Tennessee
459:American barbecue
196:, and helps with
168:Smoking with wood
142:Maillard reaction
103:
102:
21:Smoking (cooking)
3900:
3888:Montreal cuisine
3839:
3838:
3829:
3828:
3801:Roadkill cuisine
3596:Meat alternative
3591:Plant-based diet
3509:Meat substitutes
3404:
3403:
2555:
2549:
2469:
2462:
2455:
2446:
2445:
2437:
2425:
2409:
2408:
2370:
2361:
2360:
2358:
2356:
2342:
2333:
2332:
2331:. February 2008.
2326:
2318:
2312:
2311:
2285:
2279:
2278:
2276:
2274:
2265:
2256:
2250:
2249:
2223:
2210:
2209:
2199:
2175:
2164:
2163:
2161:
2159:
2148:
2142:
2141:
2113:
2107:
2106:
2105:
2104:
2091:
2085:
2084:
2082:
2081:
2062:
2056:
2055:
2053:
2052:
2041:
2032:
2031:
2024:British Heritage
2019:
2006:
2005:
1988:(366): 400–417.
1977:
1971:
1970:
1968:
1967:
1952:
1946:
1945:
1933:
1924:
1923:
1921:
1919:
1904:
1898:
1897:
1895:
1894:
1879:
1873:
1872:
1870:
1869:
1854:
1848:
1847:
1845:
1844:
1829:
1820:
1819:
1817:
1816:
1807:. Archived from
1797:
1791:
1790:
1788:
1787:
1778:. Archived from
1767:
1761:
1760:
1758:
1756:
1742:
1736:
1735:
1723:
1717:
1716:
1714:
1713:
1698:
1692:
1691:
1679:
1673:
1672:
1670:
1669:
1654:
1648:
1647:
1637:
1609:
1603:
1602:
1574:
1568:
1567:
1561:
1552:
1543:
1542:
1540:
1538:
1532:
1521:
1513:
1507:
1506:
1478:
1465:
1464:
1462:
1461:
1447:
1441:
1440:
1438:
1437:
1422:
1416:
1415:
1413:
1412:
1403:. Archived from
1372:
1357:
1356:
1354:
1353:
1338:
1332:
1331:
1319:
1310:
1309:
1307:
1306:
1292:
1286:
1285:
1283:
1282:
1268:
1262:
1261:
1259:
1258:
1243:
1234:
1233:
1231:
1229:
1219:
1213:Ray, Frederick.
1210:
1204:
1203:
1197:
1188:
1182:
1181:
1149:
1127:
1126:
1125:
1120:
1109:
1108:
1102:
1046:Black Forest ham
791:Japanese cuisine
638:
475:Native Americans
93:
62:Main ingredients
46:
39:
37:
33:
3910:
3909:
3903:
3902:
3901:
3899:
3898:
3897:
3853:
3852:
3851:
3846:
3831:Food portal
3823:
3815:
3737:Case-ready meat
3719:
3713:
3687:Factory farming
3648:
3605:
3557:
3523:
3513:
3482:
3395:
3152:
3146:
3071:
2976:
2967:
2789:
2669:
2640:Lamb and mutton
2556:
2550:
2541:
2478:
2473:
2418:
2413:
2412:
2397:
2371:
2364:
2354:
2352:
2344:
2343:
2336:
2324:
2320:
2319:
2315:
2300:
2286:
2282:
2272:
2270:
2263:
2257:
2253:
2238:
2224:
2213:
2176:
2167:
2157:
2155:
2150:
2149:
2145:
2114:
2110:
2102:
2100:
2092:
2088:
2079:
2077:
2064:
2063:
2059:
2050:
2048:
2043:
2042:
2035:
2020:
2009:
1978:
1974:
1965:
1963:
1953:
1949:
1934:
1927:
1917:
1915:
1905:
1901:
1892:
1890:
1881:
1880:
1876:
1867:
1865:
1856:
1855:
1851:
1842:
1840:
1831:
1830:
1823:
1814:
1812:
1805:meatscience.org
1799:
1798:
1794:
1785:
1783:
1768:
1764:
1754:
1752:
1744:
1743:
1739:
1724:
1720:
1711:
1709:
1699:
1695:
1680:
1676:
1667:
1665:
1655:
1651:
1626:10.2307/1005714
1610:
1606:
1575:
1571:
1559:
1553:
1546:
1536:
1534:
1530:
1519:
1515:
1514:
1510:
1479:
1468:
1459:
1457:
1455:The Spruce Eats
1449:
1448:
1444:
1435:
1433:
1423:
1419:
1410:
1408:
1373:
1360:
1351:
1349:
1339:
1335:
1320:
1313:
1304:
1302:
1294:
1293:
1289:
1280:
1278:
1276:Washington Post
1270:
1269:
1265:
1256:
1254:
1245:
1244:
1237:
1227:
1225:
1217:
1211:
1207:
1195:
1189:
1185:
1150:
1146:
1141:
1136:
1123:
1121:
1111:Food portal
1103:
1026:
1010:
1008:Health concerns
990:pickling liquid
980:is a dish from
975:
961:
878:
864:
829:
811:
780:
766:
732:
718:
671:
665:
617:Common Germanic
577:
563:
467:
453:
425:African nations
413:
408:
170:
136:. Smoking adds
134:Paleolithic Era
99:
49:
35:
32:
17:
12:
11:
5:
3908:
3907:
3896:
3895:
3890:
3885:
3880:
3875:
3870:
3868:Jewish cuisine
3865:
3848:
3847:
3845:
3844:
3842:Category: Meat
3833:
3820:
3817:
3816:
3814:
3813:
3808:
3803:
3798:
3793:
3788:
3783:
3778:
3773:
3768:
3767:
3766:
3756:
3751:
3746:
3745:
3744:
3734:
3729:
3723:
3721:
3715:
3714:
3712:
3711:
3710:
3709:
3707:Slaughterhouse
3699:
3694:
3689:
3684:
3679:
3674:
3669:
3664:
3658:
3656:
3650:
3649:
3647:
3646:
3641:
3636:
3631:
3626:
3621:
3615:
3613:
3607:
3606:
3604:
3603:
3598:
3593:
3588:
3587:
3586:
3584:Pollotarianism
3581:
3579:Pescetarianism
3571:
3565:
3563:
3559:
3558:
3556:
3555:
3554:
3553:
3543:
3538:
3533:
3527:
3525:
3519:
3518:
3515:
3514:
3512:
3511:
3506:
3501:
3496:
3490:
3488:
3484:
3483:
3481:
3480:
3475:
3470:
3465:
3460:
3455:
3450:
3449:
3448:
3438:
3433:
3428:
3423:
3418:
3412:
3410:
3401:
3397:
3396:
3394:
3393:
3388:
3383:
3378:
3373:
3368:
3363:
3358:
3353:
3348:
3343:
3338:
3333:
3328:
3323:
3318:
3313:
3308:
3303:
3298:
3293:
3288:
3283:
3278:
3273:
3268:
3263:
3258:
3257:
3256:
3251:
3241:
3232:
3227:
3222:
3217:
3212:
3207:
3202:
3197:
3192:
3187:
3182:
3177:
3172:
3167:
3162:
3156:
3154:
3148:
3147:
3145:
3144:
3139:
3134:
3129:
3124:
3119:
3109:
3108:
3107:
3097:
3092:
3087:
3081:
3079:
3073:
3072:
3070:
3069:
3064:
3059:
3054:
3049:
3044:
3039:
3034:
3029:
3024:
3019:
3014:
3009:
3004:
2999:
2994:
2989:
2983:
2981:
2969:
2968:
2966:
2965:
2960:
2955:
2950:
2945:
2940:
2935:
2930:
2925:
2920:
2915:
2910:
2905:
2900:
2895:
2890:
2885:
2880:
2875:
2870:
2865:
2860:
2855:
2850:
2845:
2840:
2835:
2830:
2825:
2820:
2815:
2810:
2805:
2799:
2797:
2791:
2790:
2788:
2787:
2786:
2785:
2775:
2770:
2765:
2760:
2755:
2750:
2745:
2740:
2735:
2730:
2725:
2720:
2715:
2710:
2705:
2700:
2695:
2690:
2685:
2679:
2677:
2671:
2670:
2668:
2667:
2662:
2657:
2652:
2647:
2642:
2637:
2632:
2627:
2622:
2617:
2612:
2607:
2602:
2597:
2592:
2587:
2582:
2577:
2572:
2566:
2564:
2558:
2557:
2544:
2542:
2540:
2539:
2534:
2529:
2524:
2519:
2514:
2509:
2504:
2499:
2494:
2488:
2486:
2480:
2479:
2472:
2471:
2464:
2457:
2449:
2443:
2442:
2431:
2417:
2416:External links
2414:
2411:
2410:
2395:
2362:
2334:
2313:
2298:
2280:
2251:
2236:
2211:
2165:
2154:. 13 June 2014
2143:
2124:(2): 149–197.
2108:
2086:
2057:
2033:
2007:
1994:10.2307/540509
1972:
1947:
1925:
1907:Northrop, Jo.
1899:
1874:
1862:The Daily Meal
1849:
1821:
1792:
1762:
1737:
1718:
1693:
1674:
1649:
1604:
1591:10.1086/257706
1569:
1544:
1508:
1489:(3): 198–215.
1466:
1442:
1431:Texas Barbecue
1417:
1358:
1347:Wide Open Eats
1333:
1311:
1287:
1263:
1235:
1205:
1183:
1143:
1142:
1140:
1137:
1135:
1134:
1116:
1098:
1093:
1088:
1083:
1078:
1073:
1068:
1063:
1058:
1053:
1048:
1043:
1038:
1033:
1027:
1025:
1022:
1009:
1006:
971:Main article:
960:
957:
935:and is called
929:Southwest Asia
874:Main article:
863:
860:
825:Main article:
810:
807:
789:ingredient in
776:Main article:
765:
762:
728:Main article:
717:
714:
667:Main article:
664:
661:
647:), Hungarian (
625:Calne, England
601:Althochdeutsch
573:Main article:
562:
559:
551:smoked sausage
499:South Carolina
491:North Carolina
463:Main article:
452:
449:
412:
409:
407:
404:
403:
402:
295:
272:
249:
169:
166:
101:
100:
98:
97:
85:
82:
81:
63:
59:
58:
55:
51:
50:
47:
15:
9:
6:
4:
3:
2:
3906:
3905:
3894:
3891:
3889:
3886:
3884:
3881:
3879:
3876:
3874:
3871:
3869:
3866:
3864:
3861:
3860:
3858:
3843:
3834:
3832:
3827:
3822:
3821:
3818:
3812:
3809:
3807:
3804:
3802:
3799:
3797:
3794:
3792:
3789:
3787:
3784:
3782:
3779:
3777:
3774:
3772:
3769:
3765:
3762:
3761:
3760:
3757:
3755:
3752:
3750:
3749:Cultured meat
3747:
3743:
3740:
3739:
3738:
3735:
3733:
3730:
3728:
3725:
3724:
3722:
3716:
3708:
3705:
3704:
3703:
3700:
3698:
3695:
3693:
3690:
3688:
3685:
3683:
3680:
3678:
3675:
3673:
3670:
3668:
3665:
3663:
3660:
3659:
3657:
3655:
3654:Meat industry
3651:
3645:
3642:
3640:
3637:
3635:
3632:
3630:
3627:
3625:
3622:
3620:
3617:
3616:
3614:
3612:
3608:
3602:
3599:
3597:
3594:
3592:
3589:
3585:
3582:
3580:
3577:
3576:
3575:
3572:
3570:
3569:Vegetarianism
3567:
3566:
3564:
3560:
3552:
3549:
3548:
3547:
3544:
3542:
3541:Animal rights
3539:
3537:
3534:
3532:
3529:
3528:
3526:
3520:
3510:
3507:
3505:
3502:
3500:
3497:
3495:
3492:
3491:
3489:
3485:
3479:
3476:
3474:
3471:
3469:
3466:
3464:
3461:
3459:
3456:
3454:
3451:
3447:
3444:
3443:
3442:
3439:
3437:
3434:
3432:
3429:
3427:
3424:
3422:
3419:
3417:
3414:
3413:
3411:
3409:
3405:
3402:
3400:List articles
3398:
3392:
3389:
3387:
3384:
3382:
3379:
3377:
3374:
3372:
3369:
3367:
3364:
3362:
3359:
3357:
3354:
3352:
3349:
3347:
3344:
3342:
3339:
3337:
3334:
3332:
3329:
3327:
3324:
3322:
3319:
3317:
3314:
3312:
3309:
3307:
3304:
3302:
3301:Luncheon meat
3299:
3297:
3294:
3292:
3289:
3287:
3284:
3282:
3279:
3277:
3274:
3272:
3269:
3267:
3264:
3262:
3259:
3255:
3252:
3250:
3247:
3246:
3245:
3242:
3240:
3236:
3233:
3231:
3228:
3226:
3223:
3221:
3218:
3216:
3213:
3211:
3208:
3206:
3203:
3201:
3198:
3196:
3193:
3191:
3188:
3186:
3183:
3181:
3178:
3176:
3173:
3171:
3168:
3166:
3163:
3161:
3158:
3157:
3155:
3149:
3143:
3140:
3138:
3135:
3133:
3130:
3128:
3125:
3123:
3120:
3117:
3113:
3110:
3106:
3103:
3102:
3101:
3098:
3096:
3093:
3091:
3088:
3086:
3083:
3082:
3080:
3078:
3074:
3068:
3065:
3063:
3060:
3058:
3055:
3053:
3050:
3048:
3045:
3043:
3040:
3038:
3035:
3033:
3030:
3028:
3025:
3023:
3020:
3018:
3015:
3013:
3010:
3008:
3005:
3003:
3000:
2998:
2995:
2993:
2990:
2988:
2985:
2984:
2982:
2980:
2974:
2970:
2964:
2961:
2959:
2956:
2954:
2951:
2949:
2946:
2944:
2941:
2939:
2936:
2934:
2931:
2929:
2926:
2924:
2921:
2919:
2916:
2914:
2911:
2909:
2906:
2904:
2901:
2899:
2898:Pacific saury
2896:
2894:
2893:Orange roughy
2891:
2889:
2886:
2884:
2881:
2879:
2876:
2874:
2871:
2869:
2866:
2864:
2861:
2859:
2856:
2854:
2851:
2849:
2846:
2844:
2841:
2839:
2836:
2834:
2831:
2829:
2826:
2824:
2821:
2819:
2816:
2814:
2811:
2809:
2806:
2804:
2801:
2800:
2798:
2796:
2792:
2784:
2781:
2780:
2779:
2776:
2774:
2771:
2769:
2766:
2764:
2761:
2759:
2756:
2754:
2751:
2749:
2746:
2744:
2741:
2739:
2736:
2734:
2731:
2729:
2726:
2724:
2721:
2719:
2716:
2714:
2711:
2709:
2706:
2704:
2701:
2699:
2696:
2694:
2691:
2689:
2686:
2684:
2681:
2680:
2678:
2676:
2672:
2666:
2663:
2661:
2658:
2656:
2653:
2651:
2648:
2646:
2643:
2641:
2638:
2636:
2633:
2631:
2628:
2626:
2623:
2621:
2618:
2616:
2613:
2611:
2608:
2606:
2603:
2601:
2598:
2596:
2593:
2591:
2588:
2586:
2583:
2581:
2578:
2576:
2573:
2571:
2568:
2567:
2565:
2563:
2559:
2554:
2548:
2538:
2535:
2533:
2530:
2528:
2525:
2523:
2520:
2518:
2515:
2513:
2510:
2508:
2505:
2503:
2500:
2498:
2495:
2493:
2490:
2489:
2487:
2485:
2481:
2477:
2470:
2465:
2463:
2458:
2456:
2451:
2450:
2447:
2440:
2436:
2432:
2429:
2424:
2420:
2419:
2406:
2402:
2398:
2392:
2388:
2384:
2381:(29): 57–64.
2380:
2376:
2369:
2367:
2351:
2347:
2341:
2339:
2330:
2323:
2317:
2309:
2305:
2301:
2299:9781903018859
2295:
2291:
2284:
2269:
2262:
2255:
2247:
2243:
2239:
2237:9780231168915
2233:
2229:
2222:
2220:
2218:
2216:
2207:
2203:
2198:
2193:
2189:
2185:
2181:
2174:
2172:
2170:
2153:
2147:
2139:
2135:
2131:
2127:
2123:
2119:
2112:
2099:
2098:
2090:
2076:on 2020-10-28
2075:
2071:
2067:
2061:
2046:
2040:
2038:
2029:
2025:
2018:
2016:
2014:
2012:
2003:
1999:
1995:
1991:
1987:
1983:
1976:
1962:
1958:
1951:
1943:
1939:
1932:
1930:
1914:
1910:
1903:
1888:
1884:
1878:
1863:
1859:
1853:
1838:
1834:
1828:
1826:
1811:on 2020-11-12
1810:
1806:
1802:
1796:
1782:on 2019-07-28
1781:
1777:
1773:
1766:
1751:
1747:
1741:
1733:
1729:
1722:
1708:
1704:
1697:
1689:
1685:
1678:
1664:
1660:
1653:
1645:
1641:
1636:
1631:
1627:
1623:
1619:
1615:
1608:
1600:
1596:
1592:
1588:
1584:
1580:
1573:
1565:
1558:
1551:
1549:
1529:
1525:
1518:
1512:
1504:
1500:
1496:
1492:
1488:
1484:
1477:
1475:
1473:
1471:
1456:
1452:
1446:
1432:
1428:
1421:
1407:on 2022-03-14
1406:
1402:
1398:
1394:
1390:
1386:
1382:
1378:
1371:
1369:
1367:
1365:
1363:
1348:
1344:
1337:
1329:
1325:
1318:
1316:
1301:
1297:
1291:
1277:
1273:
1267:
1252:
1251:MSU Extension
1248:
1242:
1240:
1223:
1216:
1215:"Meat Curing"
1209:
1201:
1194:
1187:
1179:
1175:
1171:
1167:
1163:
1159:
1155:
1148:
1144:
1133:
1132:
1130:
1117:
1115:
1114:
1112:
1107:
1099:
1097:
1094:
1092:
1089:
1087:
1084:
1082:
1079:
1077:
1074:
1072:
1069:
1067:
1064:
1062:
1059:
1057:
1054:
1052:
1049:
1047:
1044:
1042:
1039:
1037:
1034:
1032:
1029:
1028:
1021:
1019:
1015:
1005:
1003:
999:
995:
991:
987:
983:
979:
978:Zhangcha duck
974:
973:Zhangcha duck
967:Zhangcha duck
965:
959:Zhangcha duck
956:
954:
950:
946:
942:
938:
934:
930:
926:
922:
918:
917:New York City
914:
913:Romanian Jews
910:
906:
902:
898:
894:
890:
886:
882:
877:
868:
859:
857:
853:
849:
845:
841:
837:
834:
828:
820:
815:
806:
804:
800:
796:
795:skipjack tuna
792:
788:
784:
779:
770:
761:
759:
755:
751:
747:
743:
740:
736:
735:Finnan haddie
731:
730:Finnan haddie
722:
716:Finnan haddie
713:
711:
707:
703:
699:
695:
691:
687:
683:
675:
670:
660:
658:
654:
650:
646:
642:
634:
630:
626:
622:
618:
614:
610:
606:
602:
598:
594:
590:
586:
582:
576:
567:
558:
556:
552:
548:
544:
540:
536:
532:
528:
524:
520:
516:
512:
508:
504:
500:
496:
495:pork shoulder
492:
488:
484:
480:
476:
472:
466:
457:
448:
446:
445:Chorkor ovens
442:
438:
434:
430:
426:
417:
400:
396:
392:
388:
384:
380:
376:
372:
368:
364:
360:
356:
352:
348:
344:
340:
336:
332:
328:
324:
320:
316:
312:
308:
304:
300:
296:
293:
289:
285:
281:
277:
273:
270:
266:
262:
258:
254:
250:
247:
243:
239:
235:
231:
227:
223:
219:
215:
211:
210:
209:
207:
204:and not used
203:
199:
195:
191:
187:
183:
179:
175:
165:
163:
159:
158:antimicrobial
155:
151:
147:
143:
139:
135:
131:
127:
123:
119:
112:
107:
96:
92:
87:
86:
83:
79:
75:
71:
67:
64:
60:
56:
52:
45:
40:
30:
26:
22:
3771:Mystery meat
3727:Arachnophagy
3667:Branch house
3634:Preservation
3611:Meat science
3562:Alternatives
3551:Meat paradox
3473:Smoked foods
3370:
3112:Grasshoppers
3057:Sea cucumber
3052:Shrimp/prawn
2378:
2374:
2353:. Retrieved
2349:
2328:
2316:
2289:
2283:
2271:. Retrieved
2267:
2254:
2227:
2190:(1): 54–89.
2187:
2183:
2156:. Retrieved
2146:
2121:
2117:
2111:
2101:, retrieved
2096:
2089:
2078:. Retrieved
2074:the original
2069:
2060:
2049:. Retrieved
2027:
2023:
1985:
1981:
1975:
1964:. Retrieved
1960:
1950:
1941:
1937:
1916:. Retrieved
1912:
1902:
1891:. Retrieved
1889:. 2018-11-05
1886:
1877:
1866:. Retrieved
1861:
1852:
1841:. Retrieved
1839:. 2019-07-03
1836:
1813:. Retrieved
1809:the original
1804:
1795:
1784:. Retrieved
1780:the original
1775:
1765:
1753:. Retrieved
1749:
1740:
1731:
1721:
1710:. Retrieved
1706:
1696:
1687:
1677:
1666:. Retrieved
1662:
1652:
1617:
1613:
1607:
1582:
1578:
1572:
1563:
1535:. Retrieved
1528:the original
1523:
1511:
1486:
1482:
1458:. Retrieved
1454:
1445:
1434:. Retrieved
1430:
1420:
1409:. Retrieved
1405:the original
1387:(1): 78–82.
1384:
1380:
1350:. Retrieved
1346:
1336:
1327:
1323:
1303:. Retrieved
1300:www.hpba.org
1299:
1290:
1279:. Retrieved
1275:
1266:
1255:. Retrieved
1250:
1226:. Retrieved
1221:
1208:
1199:
1186:
1161:
1157:
1147:
1119:
1118:
1101:
1100:
1011:
976:
897:Turkish Huns
879:
833:kosher-style
830:
781:
733:
680:
620:
612:
604:
596:
588:
587:of the word
580:
578:
487:Central Asia
468:
422:
331:citrus woods
280:black walnut
198:preservation
182:wood pellets
171:
117:
116:
57:Meat or fish
48:Smoked meats
3863:Smoked meat
3754:Entomophagy
3742:Meat diaper
3732:Cannibalism
3408:Meat dishes
3190:Charcuterie
3153:preparation
3137:Mopane worm
3127:Mezcal worm
2428:Smoked meat
1066:Charcuterie
933:Middle East
925:smoked meat
852:peppercorns
783:Katsuobushi
778:Katsuobushi
772:Katsuobushi
764:Katsuobushi
739:cold smoked
710:food safety
682:Country ham
677:Country ham
669:Country ham
663:Country ham
651:), German (
523:Kansas City
479:smoked fish
441:brick ovens
433:hot smoking
323:castanopsis
284:chokecherry
118:Smoked meat
36:Smoked meat
3883:Sandwiches
3878:Lunch meat
3857:Categories
3811:White meat
3786:Pink slime
3764:Artificial
3639:Tenderness
3524:psychology
3522:Ethics and
3356:Salt-cured
3062:Sea urchin
2630:Guinea pig
2103:2019-07-28
2080:2019-07-28
2070:Japanology
2051:2019-07-30
1966:2019-07-26
1893:2019-07-28
1868:2019-07-28
1843:2019-07-28
1815:2019-07-28
1786:2019-07-28
1712:2019-07-28
1668:2019-07-27
1524:World Fish
1460:2019-07-27
1436:2019-07-27
1411:2019-07-24
1352:2019-07-28
1305:2019-07-25
1281:2019-07-25
1257:2019-07-25
1164:: 84–101.
1139:References
1041:Beef jerky
998:deep fried
844:hot smoked
831:A type of
819:Schwartz's
750:green wood
641:back bacon
615:, and the
335:cottonwood
315:carrotwood
126:white meat
111:smokehouse
70:white meat
3702:Slaughter
3624:Drip loss
3346:Rillettes
3306:Marinated
3244:Forcemeat
3230:Fermented
3170:Barbecued
3142:Palm grub
2973:Shellfish
2943:Swordfish
2878:Mahi Mahi
2708:Crocodile
2683:Alligator
2562:Livestock
2492:Cassowary
2308:767899626
2246:932317386
2206:1541-4337
2158:7 October
2118:Mycologia
1887:TheRecipe
1599:154207490
1564:Infopeche
1537:August 1,
1503:101953296
1401:1529-3262
1178:0278-4165
1096:Suho meso
1071:Deli meat
986:marinated
909:Romanians
901:Armenians
856:coriander
785:is a key
657:wild game
585:etymology
547:Beef ribs
483:Europeans
469:American
437:oil drums
387:persimmon
355:hackberry
339:crabapple
311:butternut
288:grapevine
150:preserves
3796:Red meat
3791:Raw meat
3720:subjects
3601:Veganism
3468:Meatball
3331:Pemmican
3316:Meatloaf
3311:Meatball
3151:Cuts and
3132:Silkworm
3122:Mealworm
3100:Crickets
3012:Crayfish
2992:Calamari
2888:Milkfish
2873:Mackerel
2868:Kingfish
2843:Flounder
2743:Pangolin
2728:Kangaroo
2713:Elephant
2698:Bushmeat
2273:July 24,
2138:14261924
1918:July 25,
1837:Oola.com
1755:July 28,
1228:July 24,
1024:See also
931:and the
921:Montreal
905:basturma
881:Pastrami
876:Pastrami
870:Pastrami
862:Pastrami
848:pastrami
706:nitrates
698:Missouri
694:Virginia
649:szalonna
645:pancetta
593:Franceis
515:Kentucky
471:barbecue
465:Barbecue
371:mulberry
327:chestnut
292:mesquite
265:post oak
202:seasoned
178:hardwood
162:barbecue
122:red meat
66:red meat
25:Montreal
3759:Marbled
3718:Related
3697:Packing
3672:Butcher
3536:Carnism
3478:Sausage
3453:Seafood
3421:Chicken
3391:Tartare
3386:Tandoor
3366:Sausage
3351:Roasted
3336:Poached
3326:Pickled
3249:Cretons
3239:supreme
3180:Braised
3175:Biltong
3077:Insects
3042:Scallop
3032:Octopus
3022:Lobster
3017:Dolphin
2987:Abalone
2979:seafood
2963:Walleye
2948:Tilapia
2923:Sardine
2913:Pollock
2863:Herring
2858:Halibut
2853:Haddock
2848:Grouper
2833:Crappie
2823:Catfish
2803:Anchovy
2773:Venison
2590:Buffalo
2580:Beefalo
2517:Ostrich
2497:Chicken
2484:Poultry
2439:Smoking
2405:7447916
2355:27 July
1707:Inc.com
1644:1005714
1081:Herring
994:camphor
982:Sichuan
945:buffalo
885:brisket
840:brisket
742:haddock
555:brisket
535:chicken
511:dry rub
507:Memphis
391:pimento
367:madrone
319:camphor
299:Avocado
269:pasania
257:hickory
222:apricot
154:phenols
130:seafood
80:, smoke
3840:
3692:Jobber
3677:Cutter
3662:Broker
3463:Steaks
3381:Stewed
3371:Smoked
3361:Salumi
3341:Potted
3291:Kidney
3271:Ground
3266:Frozen
3235:Fillet
3215:Cutlet
3205:Corned
3200:Confit
3185:Burger
3116:locust
3095:Cicada
3037:Oyster
3027:Mussel
2997:Chiton
2977:other
2918:Salmon
2883:Marlin
2768:Turtle
2758:Rabbit
2733:Monkey
2723:Iguana
2665:Żubroń
2620:Snails
2615:Donkey
2570:Alpaca
2537:Turkey
2522:Pigeon
2403:
2393:
2306:
2296:
2244:
2234:
2204:
2136:
2002:540509
2000:
1642:
1597:
1501:
1399:
1200:Thesis
1176:
1091:Salmon
1076:Gammon
1061:Cecina
947:, and
893:spices
746:Findon
637:a.k.a.
633:curing
621:bakkon
607:, the
599:, the
581:petaso
543:turkey
519:mutton
443:, and
429:smoked
399:willow
397:, and
276:Acacia
253:Almond
234:cherry
190:flavor
176:using
174:smoked
146:curing
138:flavor
128:, and
88:
78:spices
3776:Offal
3487:Other
3376:Steak
3321:Offal
3296:Liver
3286:Kebab
3281:Jerky
3261:Fried
3220:Dried
3210:Cured
3165:Bacon
3105:Flour
3067:Whale
2953:Trout
2928:Shark
2903:Perch
2763:Snake
2738:Mouse
2645:Llama
2635:Horse
2595:Camel
2585:Bison
2527:Quail
2512:Goose
2325:(PDF)
2264:(PDF)
1998:JSTOR
1961:Eater
1663:Eater
1640:JSTOR
1595:S2CID
1583:LXIII
1560:(PDF)
1531:(PDF)
1520:(PDF)
1499:S2CID
1218:(PDF)
1196:(PDF)
1051:Brési
988:in a
949:camel
889:brine
787:umami
758:straw
737:is a
702:cured
692:from
653:speck
619:word
613:baken
611:word
605:bahho
603:word
597:bacon
595:word
589:bacon
575:Bacon
561:Bacon
527:sauce
406:Types
375:olive
363:lilac
359:kiawe
347:guava
307:beech
261:pecan
242:peach
238:maple
230:birch
218:apple
214:Alder
206:green
194:aroma
3458:Veal
3441:Pork
3436:Lamb
3431:Goat
3426:Fish
3416:Beef
3254:Pâté
3195:Chop
3160:Aged
3085:Ants
3047:Seal
3007:Crab
3002:Clam
2958:Tuna
2938:Swai
2933:Sole
2908:Pike
2818:Carp
2813:Bass
2808:Basa
2795:Fish
2783:Wolf
2753:Hare
2703:Boar
2693:Bear
2675:Game
2655:Veal
2650:Pork
2625:Frog
2605:Goat
2575:Beef
2532:Rhea
2502:Duck
2476:Meat
2401:PMID
2391:ISBN
2357:2019
2304:OCLC
2294:ISBN
2275:2019
2242:OCLC
2232:ISBN
2202:ISSN
2160:2014
2134:PMID
1920:2019
1757:2019
1539:2019
1397:ISSN
1230:2019
1174:ISSN
1002:rice
941:goat
836:deli
754:peat
752:and
708:for
629:pork
541:and
539:beef
531:lamb
505:and
477:who
383:plum
379:peat
246:pear
74:fish
54:Type
3446:Ham
3276:Ham
3225:Dum
2975:and
2838:Eel
2828:Cod
2778:Dog
2748:Rat
2718:Fox
2688:Bat
2660:Yak
2610:Dog
2600:Cat
2507:Emu
2383:doi
2192:doi
2126:doi
1990:doi
1942:145
1630:hdl
1622:doi
1587:doi
1491:doi
1389:doi
1166:doi
1056:Cod
799:oak
696:to
427:is
395:tea
351:gum
343:fig
303:bay
226:ash
186:PAH
180:or
148:it
3859::
2399:.
2389:.
2379:29
2365:^
2348:.
2337:^
2327:.
2302:.
2266:.
2240:.
2214:^
2200:.
2188:12
2186:.
2182:.
2168:^
2132:.
2122:57
2120:.
2068:.
2036:^
2028:18
2026:.
2010:^
1996:.
1986:92
1984:.
1959:.
1940:.
1928:^
1911:.
1885:.
1860:.
1835:.
1824:^
1803:.
1774:.
1748:.
1730:.
1705:.
1686:.
1661:.
1638:.
1628:.
1618:47
1616:.
1593:.
1581:.
1562:.
1547:^
1522:.
1497:.
1487:14
1485:.
1469:^
1453:.
1429:.
1395:.
1383:.
1379:.
1361:^
1345:.
1326:.
1314:^
1298:.
1274:.
1249:.
1238:^
1220:.
1198:.
1172:.
1162:54
1160:.
1156:.
1004:.
951:.
943:,
659:.
553:,
549:,
545:.
537:,
533:,
447:.
439:,
393:,
389:,
385:,
381:,
377:,
373:,
369:,
365:,
361:,
357:,
353:,
349:,
345:,
341:,
337:,
333:,
329:,
325:,
321:,
317:,
313:,
309:,
305:,
301:,
290:,
286:,
282:,
278:,
267:,
263:,
259:,
255:,
244:,
240:,
236:,
232:,
228:,
224:,
220:,
216:,
192:,
124:,
76:,
72:,
68:,
3237:/
3118:)
3114:(
2468:e
2461:t
2454:v
2407:.
2385::
2359:.
2310:.
2277:.
2248:.
2208:.
2194::
2162:.
2128::
2083:.
2054:.
2004:.
1992::
1969:.
1922:.
1896:.
1871:.
1846:.
1818:.
1789:.
1759:.
1734:.
1715:.
1690:.
1671:.
1646:.
1632::
1624::
1589::
1541:.
1493::
1463:.
1439:.
1414:.
1391::
1385:1
1355:.
1328:2
1308:.
1284:.
1260:.
1232:.
1180:.
1168::
821:.
401:.
294:.
271:.
248:.
31:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
