| curing |
the process during which organics that have already gone through the active/rapid stage of biodegradation become cured
출처: www.epa.nsw.gov.au/waste/envguidlns/compostingglos...
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| curd |
(1) The semisolid part of coagulated milk (whey is the liquid portion); used to make cheese. (2) A creamy spread made from juice (usually citrus, such as lemon), sugar, butter and egg yolks; the ingredients are cooked together until the mixture becomes thick. Curd continues to thicken as it cools and is used as a topping for baked goods and breads. Lemon curd (and other flavors) can be found in gourmet markets and supermarkets. ...
출처: www.chinesefood-recipes.com/glossary_of_cooking_te...
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| cure |
To treat with an ingredient, usually salt and/or sugar, originally for the purpose of preserving foods by protecting them from bacteria, molds, etc.
출처: www.newitalianrecipes.com/cooking-terms.html
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| curd |
The solid portion of the milk in the cheese-making process.
출처: www.glencoe.com/sec/busadmin/marketing/dp/food_mkt...
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| cure |
To change the properties of a thermosetting resin irreversibly by chemical reaction, ie, condensation, ring closure, or addition. Cure may be accomplished by addition of curing (cross-linking) agents, with or without catalyst, and with or without heat.
출처: www.fibreglast.com/contentpages-glossary+of+terms+...
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