| broth |
liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; "she made gravy with a base of beef stock" a thin soup of meat or fish or vegetable stock
출처: wordnet.princeton.edu/perl/webwn
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| broth |
In microbiology: Any of a variety of liquid media, especially nutrient broth or any liquid medium based on nutrient broth and/or hydrolysed protein. (16)
출처: ppathw3.cals.cornell.edu/glossary/Defs_B.htm
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| broth |
A fluid culture medium.*
출처: biology.usgs.gov/s+t/noframe/z999.htm
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| broth |
Liquid resulting from meat, poultry or vegetables that have been simmered. Closely related to bouillon.
출처: www.tyson.com/UserControls/ViewTerms.aspx
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| broth |
Flavored liquid obtained from simmering meat, fish or vegetables.
출처: www.chinesefood-recipes.com/glossary_of_cooking_te...
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