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Explain nutritional properties of the eggs
Drying of eggs under normal conditions causes little loss of the nutritional properties of the eggs. Vitamin A, vitamin B, thiamine, riboflavin, pantothenic acid and nicotinic acid have been determined in dried whole egg and found to be essentially the same as that in fresh egg product. The protein value of dried eggs remains essentially unchanged. Adverse drying conditions or poor storage conditions could damage nutritional properties. However, any egg product without any off-flavour will probably have all its nutritional properties.
EGG S OF EUTHERIA This egg is small & round. The dimeter of human egg is 0.1 mm. It has very little amount of yolk but they are also as alecithal egg. The egg is covered
Define Reagents Required for Osazone Test? - Solutions of glucose, galactose,fructose, lactose, maltose, sucrose. - Phenyl hydrazine mixture (2 parts of Phenylhydrazine hydr
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Foraminiferans - Protozoan Foraminiferans are largely benthic marine species. They have multi chambered calcareous tests or shells with numerous pores, hence the name foramini
What is normal bone physiology An insight into the normal bone physiology and its adaptation by modeling and remodelling process to functional stresses is also of importance. I
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