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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.
general information
In the ecological study of food interactions, what are the autotrophic beings called? In the Ecology autotrophic beings are called as producers because they synthesize the orga
Types of gastrulation
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Is the epithelium vascularized? How do nutrients and oxygen reach the epithelium? Why is this feature a significant evolutionary acquisition? Epithelia are not vascularized (ca
How different are the actions of antibodies against bacteria and against virus? Why is the cellular immune response activated in case of chronic viral infection? The antibodies
introduction
Explain the Working of Refrigerator in Microbiological Laboratory? Refrigerator is a basic requirement in microbiological laboratory. It is used for maintaining microbial cultu
What is the difference between macro and micronutrients? The categorization criterion of nutrients into macro and micronutrients has no relation to the size of the molecule. M
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