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Ensuring Food Safety
It is now well-known that the end product inspection and testing does not provide safety of food. It has inherent limitation of mapping the potential hazards that could be present in a lot of raw material or food product. It has been proved that a 100 percent inspection is not a reliable control technique for this purpose. Further, for inspection and testing, a sampling plan is used and it is imperative, to note that no sampling plan can reflect the lot characteristics or ensure absence of a particular organism.
Can you please describe the differences between continuous traits and discrete traits and how it helps an ecologist measure variation? Please give a few examples.
When coal is heated strongly in absence of air, it forms a strong, porous, dense and coherent mass known as coke. This process of conversion of coal into coke is called carbonzatio
Sickling occurs in deoxyhemoglobin, but not in oxyhemoglobin. Normal deoxyhemoglobin (HbA and HbS) molecules have a small hydrophobic "pocket" on the surface of a ? chain. In oxyhe
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Explain Composition of Malt Yeast Peptone Glucose Medium? Malt Extract - 3.0 gm Yeast Extract - 3.0 gm Peptone - 5.0 gm Glucose - 10.0 gm Agar - 15.0 gm Distille
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Explain about the Pickling - methods of food processing? Pickling was widely used to preserve meats, fruits and vegetables in the past, but today it is used almost exclusively
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