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Carpaccio is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetizer. It was invented in 1963 by Giuseppe Cipriani from Harry's Bar in Venice, Italy and popularised during the second half of the twentieth century. … 查看更多內容
The dish, based on the Piedmont speciality carne cruda all'albese, was invented in 1963 by Giuseppe Cipriani, founder of Harry's Bar in Venice. He originally prepared the dish for countess Amalia Nani 查看更多內容
• Hierro, Eva; Ganan, Monica; Barroso, Elvira; Fernández, Manuela (2012). "Pulsed light treatment for the inactivation of selected … 查看更多內容
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