Perbezaan antara semakan "Salami"

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[[Fail:Salami_aka.jpg|thumb|Salami Musim sejuk salami.]]
'''Salami''' (tunggal '''salame''')<ref>{{cite web|url=http://www.oxforddictionaries.com/definition/english/salami|title=salami - definition of salami in English from the Oxford dictionary|work=oxforddictionaries.com}}</ref> ialah [[sosej]] jenis sembuh yang terdiri dari daging [[Penapaian (makanan)|penapaian]] dan udara-kering, biasanya [[Daging lembu|daging sapi]] atau [[Daging babi|babi]].<ref>{{Cite book|title=Biochemistry of Fermented Meat, in Food Biochemistry and Food Processing, Second Edition|last=Toldra|first=Fidel|publisher=Wiley-Blackwell|year=2012|isbn=978-0-8138-0874-1|location=Oxford, UK|pages=331}}</ref> Secara sejarahnya, salami amat popular di kalangan petani [[Eropah Selatan]] dan [[Eropah Tengah|Tengah]] kerana ia menyimpan pada [[suhu bilik]] selama 40 hari setelah dipotong, menambahkan bekalan daging segar berpotensi atau tidak konsisten. Negara dan daerah di seluruh Eropah membuat salami jenis buatan sendiri.<ref>{{Cite book|title=Handbook of Fermented Meat and Poultry|last=Toldra|first=Fidel|publisher=John Wiley and Sons|year=2014|isbn=9781118522653|location=Chichester, UK|pages=3}}</ref>
 
== Pautan luar Rujukan==
{{reflist}}
 
==Bacaan lanjut==
*Bacus. Jim, "Utilization of Microorganisms in Meat Processing – a handbook for meat plant operators", Research Studies Press
*Campbell-Platt, G and Cook, P. (Eds) (1995) "Fermented Meats", Blackie Academic and Professional, Glasgow
*Darby W.J et al. "Food: the gift of Osiris", London 1977
*Gou P. et al. "Potassium Chloride, Potassium lactate & Glycine as Sodium Chloride substitutes in fermented sausages & in dry cured pork loin", Meat Science vol 42 nol p37-48 1996
 
== Pautan luar ==
* [http://www.italianmade.com/foods/cat18.cfm DOP Daging Sembuh]
* [http://www.sossai.net/salumi/salumicasalinghi.htm Menerima pesanan casalinghi (itali resep, ''dalam bahasa itali'')]