Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Processed Chicken Products
Preparation of comminuted meat products is the best way to salvage meat from spent hens and broiler parent stock. Incorporation of whole egg liquid improves the emulsion stability and increases cooking yield of these products. Chicken fat is found to be superior to mutton fat or vegetable fat or a combination of chicken and vegetable fat in mutton products. Low cost chicken products with acceptable quality attributes could be made utilizing skin, gizzard and heart. Chicken fat can be replaced with refined vegetable oils or sesame (white till) paste in the formulations of emulsion type of poultry products in case of non-availability of chicken fat, particularly from broilers.
Q. Measurement and Evaluation of Food Texture? Kinesthetic characteristics deal with the sense of feel, just like the characteristics of appearance deal with the sense of sight
Define on which severity of heat treatment for pasteurization depends? The severity of heat treatment for pasteurization depends on: 1. Heat resistance of target microorgan
Closed Heart Surgery Blind operations and access is obtained into the heart through incision on the ventricular or atrial wall. Commonest closed heart surgery done is m
Define Meitrac System Instrument Removal System a) Trephining bur to remove dentine and uncover the coronal end of the file b) Extractor of appropriate size is placed over t
Floriculture: This is the cultivation and development of commercially important floral plants like rose, lilies, etc. Floriculture is called flower farming is a discipline of hort
Which of the following is true for SA node cardiac muscle cells? A. An increase in the binding of norepinephrine to beta-adrenergic receptors in SA node cells will lead to an i
Explain factors influencing rs content of foods? 1) Presence of sugar and lipids: Studies so far show that presence or addition of lipids and sugar reduces RS content. 2) Ca
Simple sedimentation: The process of removal of suspended, colloidal impurities by allowing water to stand undisturbed in big tanks about 5m deep. Most of the suspended particl
In unilocular ovary with a single ovule the placentation is : 1. Marginal 2. Basal 3. Free Central 4. Axile Basal
In this 1st step, the corresponding aminoacyl-tRNA for the second codon binds to the A site by codon-anticodon interaction. Binding of the aminoacyl-tRNA needs elon
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd