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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.
What are the two main morphological patterns of cnidarians? Concerning locomotion how do these forms differentiate from each other? Morphologically, cnidarians categorize as po
Cell wall is the structure produced by some of the cells outside their cell membrane; variously composed of the chitin, peptidoglycan, or cellulose.
B o v i ne rotavirus diarrhoea The bovine rotavirus is a RNA virus with 11 segments of double stranded RNA belonging to the genus Rotavirus in the family Reoviridae. Rotavi
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notochotr is absent in the group ...........
Question 1 What are dimorphic fungi? List the clinical manifestations produced by various dimorphic fungi. Add a note on isolation and identification of various dimorphic fungi
how adoctor dicide a sickness of a patiant
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