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What is Risk Risk : A function of the probability of an adverse effect and the magnitude of that effect, consequential to hazard(s) in food.
classification of organisms in phylum protozoa according to their class,order,family,genus,species.
Explain the Air Sampling? Microorganisms may be present in air of processing facility and have an impact on the quality and safety of foods processed and handled there. To avoi
Define the Dietary Sources and Chemical Forms? Isoflavones and coumestans are the most common compounds. Soybeans and soyfoods are the most important sources, containing approx
What are the nutritional components of the foods we consume? The foods that we consume are composed of varying quantities of the following nutritionally important components:
Q. Role of Exercise and Drugs in management of diabetes? Aerobic exercise for at least 20-30 minutes four or more times a week is recommended. Exercise after meals is preferre
(a) What are the two main pollutants that contribute to acid rain? (b) Where do these pollutants come from? (c) What direct or indirect effect is 'acid rain
Q. What is the germ layer from which the coeloms originate? The coeloms are deriving from mesoderm.
A r se n i c Arsenic is a widely distributed environmental pollutant that gets released into the environment through industrial processes and agricultural usage. Arsenic c
why mung beans has no endosperm while castor bean and maize seed has?
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