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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.
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Use the rules of probability to predict the ratios of progeny expected from two parents who are heterozygous for albinism. Note: Albinism is recessive to normal skin color. 1) What
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different types of animals and their respiratory organ
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Determine the term - Neuropsychology The neuropsychology of the various modalities and domains involves applications from the knowledge base concerning the domain or modality i
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