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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.
PSYCHOACTIVE SUBSTANCE USE DISORDERS: Drug: It is derived from a French word 'drogue'. A medical substance used in the treatment of disease. (Taber's Dictionary). 'Drug d
Chronic Bronchitis Chronic Bronchitis is defined clinically as hypersecretion of mucus and recurrent episode of productive cough for a period of 3 months per year at least tw
Ethylene production - Responses to Infection Ethylene is also induced in response to infection. It is also known to be produced under other stress conditions like wounding
Minerals :- Calcium Food Source Dairy products, leafy vegetables, tofu, fish bones green Nutritional/Functional role Essential nutrient: Deficiency lead
What are the gibberellins? And where are they produced? The Gibberellins are plant hormones that stimulate plant growth, fruit formation (also parthenocarpy) and the germinatio
Explain Inotropes and Vasopressors Persisting hemodynamic instability after correction of hypovolemia would necessitate the use of vasoactive agents. Which drug or interventio
Preputial prolapse This deformity is seen in some of the tropical zebu breeds but is not uncommon in European breeds. Initially, it begins as a temperory eversion of a small p
Q. What are the hormones that promote the release of the female gamete from the follicle and at which day of the menstrual cycle does this phenomenon happen? What is this event cal
Define the Types of Canned Foods? 1. Some foods form convection currents when being heated inside a can and so are heated faster since self-mixing - as foods become more visco
Enzymes utilization in Brewing Industry Here, the main starting material is malt, produced by allowing barley seeds to germinate under moist conditions. The reserve starch is b
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