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Explain about the Blanching - Food Processing?
Blanching is used for variety of purposes. It is defined as a mild heat treatment applied to tissue (usually plant) prior to freezing, drying or canning. Why do we need to blanch foods?
Well, blanching is useful and its functions include:
What is the concept of minimum and maximum way of tolerance
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
Q. Does the chemical reaction to unite amino acids liberate or incorporate atoms? What are the chemical entities liberated or incorporated in this reaction? The union of amin
using an example in each case,describe the three main feeding methods used by animals based on the type of food available
what is a vaso-constriction? what are the effects of vaso-constriction in the skin?
Explain the Digestive System ? The digestive system takes in food and processes it. Digestion is the mechanical and chemical breaking down of food into a form that can be used
Metestrus - Estrous cycle This occurs shortly after ovulation and is intermediate between estrus and diestrus. The period lasts for 10 to 14 hours and mating is usually not perm
Patterns of Ageing and Death Plants and their parts develop continuously from germination until death. The latter part of the developmental process, which leads from maturity
1. In rabbits, black fur is dominant to brown, and long hair is dominant to short hair. A male is mated to several brown, short-haired females. These matings result in the followin
At the end of the ventricular contraction, maximum arterial pressure is attained and blood flow is most rapid. This is correctly termed the: a) Arterial maximum b) Diastolic
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