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Broth, also
known as
bouillon (French pronunciation: [bu.jɔ̃]), is a
savory liquid made of
water in
which meat, fish, or
vegetables have been simmered...
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Scotch broth is a soup
originating in Scotland. The prin****l
ingredients are
usually barley,
stewing or
braising cuts of lamb,
mutton or beef, root vegetables...
- Stock,
sometimes called bone
broth, is a
savory cooking liquid that
forms the
basis of many
dishes –
particularly soups, stews, and sauces.
Making stock...
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Thioglycollate broth is a multipurpose, enrichment,
differential medium used
primarily to
determine the
oxygen requirements of microorganisms. Sodium...
-
intended LB to
stand for
lysogeny broth, but LB has also come to
colloquially mean
Luria broth,
Lennox broth, life
broth or Luria–Bertani medium. The formula...
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Broth microdilution is a
method used to test the
susceptibility of
microorganisms to antibiotics. It is the most
commonly used
method to
perform this...
-
Selenite broth is used as a
selective medium for the
isolation of
Salmonella species.
Selenite broth was
originated by Leifson,
while observing good recovery...
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Tryptic soy
broth or
Trypticase soy
broth (frequently
abbreviated as TSB) is used in
microbiology laboratories as a
culture broth to grow
aerobic and...
- It
consists of Chinese-style
wheat noodles (中華麺, chūkamen)
served in a
broth;
common flavors are soy
sauce and miso, with
typical toppings including...
- /fɔː/ FAW; Vietnamese: [fəː˧˩˧] ) is a
Vietnamese soup dish
consisting of
broth, rice
noodles (bánh phở), herbs, and meat (usually beef (phở bò)), sometimes...
