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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.
VITAMIN - E Also known as beauty vitamin / tocopherol / antisterlity vitamin . Antioxidant because it inhibits peroxide formation. It stops undesired oxidation. It
Explain about the Anti Obesity Drugs? The anti-obesity drugs can be classified into two broad groups as indicated in the Figure. Drugs must be taken only under Doctor's
Say about thikka desease of ground nut
What are the names and uses of the various laboratory tools? Tools are beakers, microscopes, tweezers, hot plates, lasers, test tubes, voltmeters, Erlenmeyer flasks, thermomete
Hydrochory - Dispersal of Seeds Plants that grow in or along the bank of water bodies often utilize water as an agency for dissemination of fruits and seeds. Coconut, Cocos nu
The Environmental resistance is the action of limiting biotic and abiotic factors that disallow the growth of a population as it would grow according to its biotic potential. In fa
Avian leucosis complex (ALC) The disease in poultry is caused by an RNA virus classified under avian type C Retrovirus group under the family Retroviridae. Epidemiology:
adaptation of kingdom animalia
Contagious caprine pleuropneumonia (CCPP) Mycoplasma mycoides subsp. capri (Mmc) is the main causative agent of caprine pleuropneumonia, a serious malady of goats in our countr
Q. Show How Adaptation affecting taste quality? Adaptation - A low concentration solution will not give any sensation after tasting a higher concentration solution due to the a
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