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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.
Anti Lipid Drugs : The current thinking is that it is very important to keep lipid levels low. It helps in preventing atherosclerotic changes in venous grafts and the long-term p
DISORDE R RELATED TO NUTRITION AND DIGESTIVE SYSTEM Malnutrition Malnutrition is improper intake of food. Malnutrion covers both undernutrition and overnutrition. Und
what is almentary canal
Structure of HIV HIV is a spherical enveloped virus of about 90-120 nm diameter .In nucleocapsid is icosahedral. Its genome consists of a single stranded RNA filament segmented
Define about the Composition of Body Weight? You might have read in previous units that our body weight is composed of muscle bone and fat. Segregating these components of body
Which of the following abnormal blood work results is most closely associated with a diagnosis of multiple myeloma? A. Extremely high levels of abnormal lymphocytes B. Low potassiu
TYPE S - There are present three types of muscle fibres: 1. Striped or striated or skeletal or voluntary muscles. 2. Unstriped or non-striated o
What is the role of pharmacologic therapy in the treatment of peri implantitis. Pharmacological therapy for patients presenting with an ailing implant involves subgingival irri
please enlighten me on proteins and forensics
Define Precautions for Check the Presence of Rhodamine B? 1. Sample should be clean and dry. 2. Dispose off the paraffin oil carefully, so that it does not contaminate food/
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