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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.
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what is the classification of poisonous arthropods according to their mode of toxicity to human
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(i) On Figure, draw a ring around the number which indicates the energy entering the system via photosynthesis. (ii) The total energy available to the plants in the ecosystem
Ask question which soil is good
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TYPE S OF BONE - On the basis of its texture , a bone is of two types - Spongy or cancellous or tubercular bone and Compact or periosteal or dense bone.
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