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Q. What do you mean by Canning?
Canning The term canning is generally applied to foods, more specifically, to the foods preserved by heat processing. It aimgto destroy microorganisms and their spores through the application of heat. The term "canning industry" is therefore primarily meant to include the entire range of foods preserved by heat treatment whether packed in tin or aluminium cans or glass or thermostable plastic pouches. The process of canning is also known as "appertization" named after a French scientist Nicolas Appert, who published the directions for canning process and he is known as "father of canning".
Approaches to Neuropsychological Assessment Probably the most useful model of neuropsychological interpretation is described in Reitan and Wolfson's (1993) four approaches to a
Define Carcinogenic - Non-dietary Factors? A large number of agents cause genetic damage and induce neoplastic transformation of cells, they fall into the following categories.
Does the trend of the change in shape of the graph as temperature increases differ when a different gas is examined?
Why Water is a essential nutrient for life? In this unit, we learnt that water in spite of being ignored, is an essential nutrient required for life. Though the content of tota
Technique : The suitability of the pulmonary autograft for aortic valve replacement has to be studied by accurate measurement by echocardiogram of the aortic and pulmonary annuli.
Q. Type specimen of class enteropneusta? Examine the specimen and note the following features: 1. Balanoglossus has a soft, elongated, worm-like body which has a ciliated surf
What are the processes that autotrophic beings use to produce organic material from inorganic substances? Autotrophic beings make organic material by photosynthesis or by chemo
Which of the following best explains the difference among dominant and recessive alleles? A. The recessive allele encodes a protein with normal activity whereas the dominant al
Define Factors affecting Absorption of Dietary Iron? There are mainly four factors that determine iron bioavailability absorption from the diet. These include: i) Form of ir
HACCP is a food-related operation to: A) Identify and assess hazard at every stage of operation, right from start to finish B) Determine the critical control points C) E
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