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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.
What is the aim of specialised assessment The aim of specialised assessment is often to identify a syndrome and specify its probable basis in abnormal brain function. The basi
Adverse Effects of Ribavirin Systemic ribavirin has been associated with hemolytic anemia. Oral ribavirin plus interferon appears to cause a higher incidence of cough, pruritu
Question 1: (a) Describe the maturity stages in fish. (b) "k" and "r" selection strategies are commonly used to describe the response of fish to biotic and abiotic cond
Define Pre-Exercise or Pre-Event Meal for athletes? Suitable foods in adequate quantities at all times should be consumed but before the event, strategies to fuel up the energ
On a given microscope, the numerical aperture of the objective is 1.5. The microscope is provided with a filter that selects a wavelength of 500 nm. What is the limit of resolution
Define the Rehabilitation Phase of spinal trauma disease? Once the patient s condition stabilizes, individualized diets need to be recommended, based on the energy and nutrient
why excretory organ of prawn is called green gland?
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Segregation and Treatment of Dressing Waste In many departments waste is less and normally they do not have treatment facility for the bio-medical waste. In their case, interme
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