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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.
Telenursing Telenursing refers to the exchange of expertise in various areas like nursing diagnosis data over a distance. It is divided into the following categories: a)
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Class Bivalvia Body in a bilohed mantle enclosed in a two-valved shell; head reduced; mouth with labial palps but no radula; foot wedge-shaped; plate-like gills; sexes separa
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Determine the Basic Seven Food Groups - Nutritions? These basic seven food groups are: 1) Cereals and cereal products 2) Pulses (also meat and meat products) 3) Milk and m
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