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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.
Other Causes - Deforestation Natural enemies like termites, pests and several kinds of diseases affect the forests adversely. There is also massive destruction of forests beca
Define the LTLT Pasteurization Method? In LTLT pasteurization, the pasteurization time is in the order of minutes and related to the temperature used; two typical temperature/t
Explain Operational Taxonomic Units - Numerical Taxonomy 1) Then the characters to be used for studying the OTUs are selected. Usually a large number of characters are taken as
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Q. Why are the salt and sugar used in the production of dried fruits and dried meat? Substances that sustain a highly hypertonic environment, like salt and sugar, are used in t
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Homo erectus first arose about 1.6 million years ago and is believed to have lived for atleast 600,000 years at a time when the transition to Homo sapiens took place. The fosSil fi
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