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Restaurant deep fat frying evaluation
A number of factors are studied when evaluating frying oils. During deep fat frying, the fat is exposed continuously to elevated temperatures in the presence of air and moisture. A number of chemical reactions, including oxidation and hydrolysis, occur during this time, as well as changes due to thermal decomposition. As these reactions proceed, the functional, sensory and nutritional quality of the frying fat changes and eventually reaches a point where it is no longer possible to prepare quality fried products and the fat will have to be discarded. The rate of frying fat deterioration varies with the food fried, the frying fatutilized, the fryer design and the operating conditions.
Is the bacterium MRSA pathogenic or non-pathogenic? MRSA bacteria are pathogenic. This group of bacteria belongs to Staphylococcus aureus family, which have grown resistant to
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5 organizational level of plants
These are found in about 3-6 per cent of cases of ARF. These nodules are typically subcutaneous, firm, painless, freely movable (0.5-2 cm size) and their presence indicates that t
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Explain colloidal state Foods contain a high percentage of water in which other nutrients present are dispersed. The existence of the colloidal state was first recognized by T
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