The smoking and 'a method of food preservation that allows: flavoring, coloring and preserving foods (effettto antimicrobial), and the change in the texture of foods (for example the modification of the protein constituents due to components present in smoke).
The smoking can 'be carried out with cold (12-35 ° C), warm (50-85 ° C: modification of the protein constituents and destruction of microorganisms), or to an intermediate temperature (35-50 ° C: activation of enzymes endogenous and tenderness of the product)
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