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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.
How does nondisjunction in meiosis I and meiosis II look in males and females? Diagram it.
why is blood called a fluid connective tissue ?
Spermatogenesis In multicellular organisms the reproductive process commences with the production of gametes. The gametes are the sex cells that develop inside the gonads, th
Classic Procedure: The approach is the same as described earlier for open mitral valvotomy. The excision starts with an anterior incision on the anterior leaflet at 12o'clock p
lichens
what is biodiversity?
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What is Eukaryotic Cells ? Eukaryotic Cells : Most cells of higher organisms, and many unicells, contain a nucleus. Organisms whose cells contain a nucleus are called euka
Food Sources of Proteins Food protein sources can be divided into 3 major categories: a. Protein of Animal Origin b. Protein of Plant Origin c. Single cell protein
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