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Explain about the Commercial Sterility?
It is important to remember that bacterial destruction is a logarithmic function, complete destruction not probable to make food commercially sterile for extended shelf-life at room temperature. Hence, only 90 % destruction is aimed and this is called commercial sterility.
Thermal conditions that are needed to produce commercial sterility depend on:
1. Nature of the food
2. Storage conditions post processing
3. Heat resistance of target organism
4. Heat transfer characteristics of food, container and heating medium
5. Initial load or quantity of organisms present
How are mutagenic agents related to cancer incidence in a population? Is cancer a disease transmitted to the individual offspring? The exposition of a population to mutagenic a
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drawandlabelthemajorendocrineglandsinthehumanbody
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Define Sample Titration - estimation of vitamin c in a solution? Take the given unknown solution provided to you in a 100 ml volumetric flask. Dilute the sample ascorbic acid s
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Explain some Characteristic Features of Mucor? 1. Stolons characteristics of Rhizopus are absent in Mucor. The aerial mycelium in Mucor consists of branched hyphae, which grow
how many plant in the world?
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