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Explain Hazard identification
Hazard identification is "the identification of biological, chemical and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods."
Maximum and minimum range of an animal with the factors of Ph Salinity Pressure Relative human
Explain Use of food Additives - method of food preservation? Food additives may be defined as substances added intentionally to food, generally, in small quantities to improve
Unsaturated fatty acids require some additional processing before they can be degraded completely by β-oxidation. The Unsaturated fatty acyl CoAs with double bonds at odd-numbered
Unconventional Feed Resources and Anti-Nutritional Factors With increasing ruminant population, there is a need to identify and introduce new and lesser-known food and feed cro
What is the stage of cellular respiration during which carbon dioxide is liberated? In aerobic cellular respiration the release of carbon dioxide occurs in the transformation o
State about the blood-aqueous barrier There is a blood-aqueous barrier which prevents the movement of substances from the plasma to the aqueous humour. If there is a breakdown
State the Diagnosis and prevention of VIBRIO PARAHAEMOLYTICUS Diagnosis: Diagnosis of gastroenteritis caused by this organism is made by culturing the organism from the diarrh
Explain Mid-diastolic and Lafe Diastolic (Pre Systolic) Sounds ? Mid-diastolic sounds are S3 sounds and late diastolic (pre systolic) sounds are S3 sounds. Pre systolic Pacema
what is sunandini
The term farm animal genetic resources (AnGR) is used to include all animal species, breeds and strains (and their wild relatives) that are of economic, scientific and cultural int
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