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What is cold-shortening
It is important to point out that over-effective chilling of hot carcasses can lead to toughness. If the temperature of the meat (muscles) can be reduced to -10 to -15oC, whilst they are still in the early pre-rigor condition (pH about 6.0-6.4), there is a tendency for shortening and thereby, toughness on subsequent cooking. This phenomenon is referred to as "cold-shortening". The tendency of cold shortening is greater when closer the temperature attained by the pre-rigor muscle is close to the freezing temperature.
Pregnancy - Fungal Infections Amphotericin B is the preferred treatment for deep fungal infections during pregnancy. Fluconazole is teratogenic in animals and a same pattern of
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What is morphological nature of angiosperm
explain abt invivo gene therapy ..
Determine the Principles of suturing These are universal principles which are applicable in all aspects not just implant surgery: 1. Sutures should always be inserted throug
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