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Combination of meat products
Combining meats and byproducts of different species to produce value added products results in complementation and supplementation of their qualities. Emulsion type mutton/goat meat products with good acceptability could be prepared with chicken meat, by products and fat. Similarly, well acceptable buffalo meat sausages could be made with combination of 80 % meat components and 20 % pork back fat.
Rothera's Test It is highly sensitive for both acetoacetic and acetone. Although it is one of the oldest methods still it is widely used. Procedure: - Take about 5ml of
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The epidemiology of acute rheumatic fever (ARF) is closely connected with that of group-A beta haemolytic streptococcal pharyngitis, both have a maximum incidence in the age group
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