| cure |
To preserve food--usually meat or fish--by pickling, smoking, drying, salting, or storing in a brine. See: Drying and Curing Food
출처: southernfood.about.com/library/info/bld_c.htm
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| curd |
The term refers to the part of milk which coagulates when acid is added and heat is applied eg Junket. It is used also to describe the milk solids which forms when milk becomes sour.
출처: www.tedcancook.com/terms1.htm
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| curing |
The process of preserving meat by dry salting or pickling in brine. A small proportion of saltpetre is added and this gives the pinkish color to the meat. For bacon and ham, a process of smoking follows the salting. Fish such as haddock, and kippers are also salted or cured before smoking.
출처: www.tedcancook.com/terms1.htm
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| Curie |
A measure of radioactivity equal to 3.7 ?1010 disintegrations per second (SRA 2003).
출처: www.racteam.com/LANLRisk/Glossary.htm
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| curing |
Final stage of composting. Also called aging, or maturing.
출처: www.weblife.org/humanure/glossary.html
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