About the Book
Dzherelo: Wikipedia. Storinky: 36. Hlavy: Kovbasa, Salo, Asado, Makarony, Anaerobne dykhannya, Kapusnyak, Chatni, Hozynaky, Kenhuryatyna, V'yalennya, Hryuyer, Frittata, Empanada, Nektary, Kimchi, Mate, Akhiako, Sup horokhovyy, Vorvan, Liver, Ikra, Ayavaska, Yakpab, Zernenyy syr, Zel ts, Chaat, Hamburher, Pazhs kyy syr, Kanapka, Sufle, Sup kvasolevyy, Rodzynky, Kasuela, Chapati, Balut, Tisto, Napoi, Bir'yani, Sambar masala, Turosh, Fesendzhan, Pitstsokeri, Soma, Karamel, Baranyna, Loko Moko, Harnir, Kharcho, Pirohy, Korbachyk, Frykadel ky, Zhur, Botarha, Frytyur, Furikake, Kulurakiya, Panino, Parenytsya, Idli, Chervona ikra, Burachynka, Klyar, Beze, Kreker, Mors, Dosa, Balyk, Machanka, Lavrovyy lyst, Syrnyy sup, Smazhennya, Tkhentkhuk, Kornishon, Tkhukpa, Long drink, Eskalop, Sup hrybnyy, Pechenya. Vytyah: Kovbasa - m yasnyy produkt z kovbasnoho farshu v shtuchniy chy natural niy obolontsi, chy bez nei, piddani termichniy obrobtsi abo fermentatsii do hotovnosti dlya spozhyvannya. Do skladu farshu, zalezhno vid retseptury, vkhodyat, krim osnovnoi syrovyny (m yaso, shpyk, inodi podribnene m yaso ptytsi chy ryby), kukhonna sil, syrovatka chy plazma krovi, inodi syra krov, bilkovyy stabilizator, znezhyrene chy sukhe moloko, yay tseprodukty, pryanoshchi, a yak zv yazuyuchi rechovyny - krokhmal, zvychay nyy ta modyfikovanyy i boroshno. Do pevnykh sortiv dodayut takozh krupy ta liver. Salyami. Rizni vydy kovbasy na tarili. Uhors ka kovbasa chabai (uhor. ). Domashnya pol s ka kovbasa. Ispans ka kovbasa isp. .Kovbasni vyroby klasyfikuyut zalezhno vid vydu vyrobiv ta sposobu obrobky: Zalezhno vid vydu m yasa: Za skladom syrovyny: Za yakistyu syrovyny kovbasy klasyfikuyut sya na: Zalezhno vid vydu obolonky: Za typom farshu: Za pryznachennyam: Kovbasa vidoma z davnikh chasiv. Nazva kovbasy mozhlyvo pokhodyt vid tyurk. - -smazhene m'yaso-. Z.hadky pro nei zustrichayut sya v dzherelakh Davn oi Hretsii (svynyachi shlunky nachynyaly varenymy shmatoc...
