| thyme |
A member of the mint family with short brown leaves; has warm, aromatic odor with pungent flavor Goes Well With: soups, clam chowders, stuffings, beef, lamb, veal and pork dishes, oysters, eggs, cheese, vegetable soups and fish.
출처: www.campcuisine.com/glossary/index.php
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| thyme |
During the summer months in France, hillsides are fragrant with an abundance of thyme. An essential ingredient in French cuisine, thyme has crossed the ocean to add a sharp, warm, and pungent touch to American dishes as well. A pinch of thyme, particularly when paired with other herbs, makes a flavorful addition to a loaf of bread.
출처: www.breadmachinedigest.com/library/glossary-t.html
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| thyme |
is a fragrant, clean-tasting, small-leafed herb used to season poultry, lamb, seafood, and vegetables.
출처: www.onecook.com/reference/spicerack.htm
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| thymus gland |
a lymphoid organ located behind the upper portion of the sternum (breastbone). The thymus is the chief educator of T-cells. This organ increases in size from infancy to adolescence, and then begins to shrink.
출처: www.night-thunder.com/diseaseglossary.html
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| thymidine |
One of the four building blocks of DNA (a nucleotide). The
출처: www.cgm.northwestern.edu/glossary.htm
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