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classify the bacteria
Risk analysis - Definition of Hazard Hazard : A biological, chemical or physical agent in or property of food that might be have an adverse health effect.
EXPLAIN THE CONSTITUENT OF FOOD GROUPS AND THEIR SOURCES
Contig: Number of uses, all nouns. The term comes from the shortening of the word 'contiguous'. A 'contig' might refer to the map showing placement of a set of clones which comple
what is sunandini
Q. How is female gametophyte formed in angiosperms? Into the flower ovary there are megasporangia enclosed by a tegument having a small opening, the micropyle. Inside the megas
WHAT ARE THE DIFFERENT CULTURE MEDIAS USED FOR ISOLATION OF ACTINOMYCETES?
Tertiary Butylhydroquinone (TBHQ) TBHQ is moderately soluble in oil and slightly soluble in water. In many cases, TBHQ is more effective than any other antioxidant in providing
SCIENTIFI C METHOD - The scientific approach to explain a particular phenomenon require a series of organized steps based on common sense. It is called scientific method. A
Explain Magnetic Stirrer - Food Microbiology It can be used for mixing ingredients at the time of media or reagents preparation. Mixing happens with spinning of a teflon coat
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