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Alterations occurring in egg
The quality, flavour, composition and functional properties of eggs are adversely affected more rapidly and to a greater extent by the speed and conditions of handling, uncoated shells, storage times and temperatures.
The nutritive value of frozen and dried eggs is essentially the same as that of fresh eggs. The drying or freezing processes do not cause any significant loss of nutrients. Properly stored, dried and frozen eggs show no subsequent nutrient loss. This observation can be substantiated by the following facts.
What is Pancreatic lipase Pancreatic lipase acts on the dietary triacylglycerols after it has been incorporated into the mixed micelle in the intestinal lumen. The lipa
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Aortic Valvotomy : These days aortic valvotomy even in neonates and critically ill infants is done under cardio pulmonary bypass. Through a median stemotomy, ascending aorta
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In general compare and contrast the three functional classifications of joints according to movement. What are two characteristics that make synovial joints unique and different fr
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