Fermentation in food processing and Murri (condiment)

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Fermentation in food processing and Murri (condiment)

Fermentation in food processing vs. Murri (condiment)

Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Murrī or Almorí (in Andalusia) was a condiment made of fermented barley or fish used in medieval Byzantine and Arab cuisine.

Similarities between Fermentation in food processing and Murri (condiment)

Fermentation in food processing and Murri (condiment) have 2 things in common (in Unionpedia): Garum, Soy sauce.

Garum

Garum was a fermented fish sauce used as a condiment in the cuisines of ancient Greece, Rome, and later Byzantium.

Fermentation in food processing and Garum · Garum and Murri (condiment) · See more »

Soy sauce

Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

Fermentation in food processing and Soy sauce · Murri (condiment) and Soy sauce · See more »

The list above answers the following questions

What Fermentation in food processing and Murri (condiment) have in common
What are the similarities between Fermentation in food processing and Murri (condiment)

Fermentation in food processing and Murri (condiment) Comparison

Fermentation in food processing has 187 relations, while Murri (condiment) has 30. As they have in common 2, the Jaccard index is 0.92% = 2 / (187 + 30).

References

This article shows the relationship between Fermentation in food processing and Murri (condiment). To access each article from which the information was extracted, please visit:

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