Work

Três Irmãos do Sal: Charque, Carne Seca e Carne de Sol – Técnica, História e Identidade no Brasil

Year: 2025

Type: article

Abstract: Comparative scientific study on traditional meat preservation techniques in Brazil: charque, carne seca and carne de sol. The work explores historical, technical and cultural distinctions based on bibliographic and ethnographic sources.

Source: Zenodo (CERN European Organization for Nuclear Research)

DOI: 10.5281/zenodo.15360515

Author: Beethoven Araújo Dantas

Language: English

Topic: Food, Nutrition, and Cultural Practices

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W6968515374

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