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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.
Explain Energy requirement during tuberculosis Energy : The criteria to establish the energy intake is the body weight status coupled with the rise in body temperature. Con
One way that the cortex has been parcellated is based on fine-grained anatomical differences in the composition of the cortical layers: their thickness and types of neurons that ar
Rapport-Building Here the Counsellor tries to establish a rapport and gain the client's trust. Let us see how we make friend? When we meet someone we take time to react, we ob
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Consider an axon of a neuron. At time=t1, its voltage is at threshold for an action potential; at time=t2, its voltage is at 0 millivolts prior to the peak of that action potential
How could know oxoid latest product lot/batch
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Explain the Alkaline Copper Reduction Method? Since alkaline copper reduction methods are by far the most commonly used methods for blood glucose estimation, let us look at the
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