Definīcija:Treatment of salted raw meat, applied under climatic conditions which, in the course of a slow and gradual reduction of humidity, are capable of generating natural fermentation or enzymatic processes, involving changes over a period of time which give the product typical organoleptic characteristics and ensure its preservation and wholesomeness at normal ambient temperature
VVC izstrādātie lauksaimniecības, mežsaimniecības, zivsaimniecības un pārtikas rūpniecības termini
