System Glossary
 Glossary Search for Hartsalzung (Search Options)

Definition of Term

Hartsalzung
(english) In Germany, refers to white fish such as cod that have been dry-salted to a salt content of more than 13% within the tissue or more than 20% in the tissue water. (See also: White fish, dry salted fish)

Other Search Engines

European Environment Agency Glossary of the European Environmental Agency
Wikipedia The Free Encyclopedia
Encyclopedia Britannica Highly authoritative source
EPA Terms Glossary of the U.S. Environmental Protection Agency
LingInfo Glossary of biological terms
Google Search The largest Internet Search Engine
Google Image Search for Images related to the term
Glossary Index: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Back to Search
Update Glossary Entry | Add Glossary Entry
Back to Top