Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 103
LARD.
ОглавлениеThe fat of swine, properly separated from the other tissues, is known as lard. The process of separation is termed “rendering.” Various methods of rendering are practiced, all depending, however, upon the use of heat, which liquefies the fat and gradually frees it from its connective tissues.