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What is Risk Risk : A function of the probability of an adverse effect and the magnitude of that effect, consequential to hazard(s) in food.
Explain about the freeze drying Method? The Techniques of freeze-drying have been developed over the past half-century for the purpose of preserving certain biological material
proteins contain
what is the structural formula for Galactose?
Determine about the Nervous System and Behaviour Damage to certain parts of the brain will be reflected as behaviour deficits. For example, damage to the temporal lobe may affe
Q. List five advantages of DSME? Following are the advantages of DSME. It enables the patient to 1. Accept the disease. 2. Gain knowledge about disease, its prevention
What are the nutritional components of the foods we consume? The foods that we consume are composed of varying quantities of the following nutritionally important components:
Explain the Characteristics of Starch Granule Starch granules, primarily, are made up of amylose (20-30%) and or amylopectin (70-80%) molecules arranged radially. Each granule
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ME T AMORPHOSIS The differentiation results in the formation of larva / infant. The formation of adult from the larva / infant is called as metamorphosis. The metamorph
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