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Field processing
Certain processing techniques at the field itself could help to reduce the chances of spoilage of the fresh produce, specially during transportation. Fruits and vegetables are sorted and graded in the field itself. Also shelling and depodding of peas, beans and lentils can be done in the field. Pre-cooling of the commodity in the field will help in improving the quality and reduce heat build up during transport.
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The main reaction during electrovalent bond formation is: (1) Redox reaction (2) Substitution reaction (3) Addition reaction (4) Elimination reaction Ans: Redox re
NITROGEN Nitrogen is the great strength of the triple bond makes N2 thermodynamically and kinetically stable but moderately electronegative element. The atom can form three sing
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