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Nitrates and nitrites: These are added as preservatives to particularly meat products like ham, bacon and pickled meat. They are especially effective against bacteria like Clostridium botulinum and Staphylococcus aureus which have a long history of causing lethal food poisoning. Its preservative action is mainly due to the formation of nitric acid and other oxides of nitrogen and their action increases with decreasing pH value. Nitrates are more effective when they are used in combination with common salt. The presence of nitrites imparts the characteristic pink color to meat apart from protecting its flavor. It also delays the development of off-flavors during storage. Note, nitrates and nitrites are, -however, not permitted to be added to any infant food.
can you give brief diagram of the tracheal system of cockroach?
Discuss the role of NADPH in erythrocytes The fragility of erythrocytes is impaired in the absence of NADPH generation due to the deficiency of glucose-6-phosphate dehydrogena
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Define two basic principles of food processing? The fundamentals of food processing, as you may recall, involves the following two basic principles: Prepare the products
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In hospitals where many tuberculosis patients are treated the population of the tuberculosis mycobacteria may be constituted of multiresistant (to antibiotics) strains. How does th
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