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Fish actomyosin
Fish actomyosin has been found to be quite labile and easily changed during processing and storage. During frozen storage, the actomyosin becomes progressively less soluble and the flesh becomes increasingly tougher. Fish proteins are particularly susceptible to destabilization during freezing and frozen storage. After freezing, the fish may become tough, rubbery and lose moisture.
Cleft Palate Well you have now learnt about the cleft lip and now let us discuss and understand what is cleft palate. Cleft palate (CP) is midline fissure of the palate that
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THEO R Y OF PANGENESIS - Proposed by Charles Darwin. According this miniature present in the every body cell i.e. called gemmule
Protozoa classification
Nutrition
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Maintenance of Gut Lining After studying the digestive enzymes you would wonder why the gut linings are not digested themselves. This is because animals have several mechanism
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