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Retrieving "Cured Products" from the archives

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  1. Cured Fish

    Linked via "cured products"

    | Brine Inject (Modern) | $10 - 15\%$ (in solution) | Variable | Uniform salinity distribution |
    The successful introduction of salt/) into the muscle structure is also linked to the stabilization of actomyosin complexes, which contributes to the characteristic firm texture of hard-cured products like salt cod (bacalao) [4].
    Drying and Desiccation