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

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.

Publication Details

Journal
Zenodo (CERN European Organization for Nuclear Research)
Published
2025-05-07
DOI
https://doi.org/10.5281/zenodo.15360516
Primary Topic
Food, Nutrition, and Cultural Practices
Type
article
Field-Weighted Citation Impact
0.00
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article

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

Zenodo (CERN European Organization for Nuclear Research)
Food, Nutrition, and Cultural Practices
article

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

article en

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.

Zenodo (CERN European Organization for Nuclear Research)
Zero hunger
Openalex Percentile: Top 47%
Food, Nutrition, and Cultural Practices
DOIOpen Access PDFOpenAlex
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Três Irmãos do Sal: Charque, Carne Seca e Carne de Sol – Técnica, História e Identidade no Brasil · Zenodo (CERN European Organization for Nuclear Research) (2025) | TGRS Research Map | TGRS