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Snack Products
Meat snacks such as curls; chips are made from sliced, whole meat and comminuted meat. Extruded snacks are made from meat and non meat ingredients. Extrusion helps to create different forms and shapes of products. They are very popular for convenience, crispiness and shelf stability. Meat incorporation improves flavour, taste and nutritive value of the products.
Define phases of the absorption of iron? The process of absorption is divided into three phases: i) Iron uptake by enterocytes (epithelial cell of the superficial layer of t
Why can the allantois be considered an adaptation to terrestrial life? The allantois is an adaptation to dry land because in embryos of oviparous terrestrial beings, like repti
Surgical preparation of the bone - drill technique It is essential not to allow the bone to be heated above 47°C during preparation of the site as this will cause bone cell dea
What is the difference between an ecological niche and a habitat? An ecological niche is a set of peculiar activities, resources and methods that a species explores to survive
Phases of viruses Viruses have two phases to their existence Inside their host cells where they exhibit certain living characteristics. outside their host where they
Fatty acids have four main biological roles: 1. They are used to create sphingolipids and glycerophospholipids which are necessary elements of biological membranes; 2. Nume
DE A T H - It is universal. It is last event in the degenerative process of ageing. It involves widspread cell break down & cell death. There is no heart beat, n
Define Briefly the Enzymatic Proteins? The most varied and very highly specialized proteins are those along with catalytic activity - the enzymes. Virtually all the chemical re
How much Vitamins should be taken for management of obesity? If adequate amount of fresh fruits and vegetables are included in the diet, the body stores of water soluble vitami
Determine Water-soluble vitamins needs of school children and adolescents? The suggested requirements are given in Table 15.2 (ICMR 1990). Thiamine is computed as 0.5 mg/1000 K
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