| pasteurization |
Named for 19th century French scientist Louis Pasteur who discovered the process, it is a method of using heat to kill bacteria that would otherwise spoil wine or other foods. While effective, it tends to have a detrimental effect on the flavour and ageing potential of wine and so is seldom used for fine wine. Flash pasteurization is a less severe variation that is widely used.
출처: www.fogwells.com/webworks/glossary/m-q.html
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| Pasteur |
(1822-1895) French scientist who discovered the link between germs and disease. He also showed that killing germs, often prevented the spread of certain diseases.
출처: regentsprep.org/Regents/global/vocab/topic_alpha.c...
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| Pasteur e. |
the decrease in the rate of glucose utilization (glycolysis) and the suppression of lactate accumulation by tissues or microorganisms in the presence of oxygen. Cf. Crabtree e.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| Pasteur's effect (reaction), theory |
see under effect and theory.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| Pasteur's r. |
see under effect.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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