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Processed Chicken Products
Preparation of comminuted meat products is the best way to salvage meat from spent hens and broiler parent stock. Incorporation of whole egg liquid improves the emulsion stability and increases cooking yield of these products. Chicken fat is found to be superior to mutton fat or vegetable fat or a combination of chicken and vegetable fat in mutton products. Low cost chicken products with acceptable quality attributes could be made utilizing skin, gizzard and heart. Chicken fat can be replaced with refined vegetable oils or sesame (white till) paste in the formulations of emulsion type of poultry products in case of non-availability of chicken fat, particularly from broilers.
Transport with the Help of Membrane Protein Even though, the lipid bilayers do not permit the entry of polar molecules such as ions, sugars, amino acids, nucleotides and cell
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Describe about the term - Neuropsychological assessment Neuropsychological assessment has its roots in neurology, the branch of medicine that focuses on the nervous system and
Q. What is the intermediate host of Schistosoma mansoni? Where does that host live? The intermediate host of a schistosome is a gastropod mollusc, Biomphalaria genus and a snai
Define about Calcium and Osteoporosis? Gain in bone mass occurs throughout childhood; however, during adolescent growth spurt, the gain in bone mass, as well as, calcium retent
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what is common between aquatic and terrestrial plants
A v i a n leukosis (Sarcoma group of retroviruses) This is a complex of viral diseases caused by an avian retrovirus with various manifestations such as lymphoid leukosis,
Do you know what the recommendations for fibre are? Well, the crude fibre intake should be 14 g/1000 Kcal. For adult woman 25 g/day and for adult man 38 g/day is desirable.
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