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Q. What are the factors which influence the spoilage of meat? Can you list a few? Ans. Sure enough, you should be able to enumerate these having learnt about them earlier
HACCP Control Point HACCP Control Point : Any step at which biological, chemical or physical factors can be controlled.
Q. Do enzymes act better under basic or acid pH? Most enzymes act in pH between 6 and 8, a range that corresponds to the general acidic level of blood and cells. There are enzy
Ask question #i need the complete table having the names of the diseases their causative agents and their control,caused by air-borne pathogens?
GENETIC TERMINOLOGY (i) Gene - Mendel used the term factor for a gene. A gene is the unit of DNA responsible for the appearance and inheritance of character. (ii)
Define Advantages of using Bacteria as a source of protein? Advantages of using Bacteria as a source of protein are as follow: 1. High yield of protein (60-80%) 2.
DIFFERENCE S BETWEEN AXON AND DENDRITE (DENDRON) AXON DENDRIT E (DENDRON) 1. It is single per neur
Definition and applications
What is Coelom - Body Cavity explain? Among the bilaterally symmetrical organisms, animals have three different types of body plans with respect to body cavities. The term coel
define analogous
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