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Sausage manufacture
Sausage enjoys a prime place among various meat products. Major advancements in processing technology (rapid curing, hot processing, use of soluble spices and liquid smoke, computerization of smoke houses etc.) have enabled sausage makers to provide a consistent product to the consumer than in the past. Today, sausages are produced to add value, variety, unique taste and convenience. The unique taste of sausages comes largely from the particular seasoning, spice, fermenting, smoking and drying used to manufacture them. Meat loaves are also sausage products, but are not stuffed into casings.
Modification of Food Starches Positive attributes of starches can be greatly improved and/or negative characteristics diminished by slight and relatively simple modifications.
Q. What are the major treatments of diabetes mellitus? The general goal of the diabetes curing is to keep normal glycemic levels. Type I diabetes is treated with parenteral
How to Calculate the Biological Value of Protein? A method for determining the biological value of proteins was developed by Mitchell in 1925. It measures the quantity of dieta
Symptoms contain fever, weakness, rashes, with erythema and edema. Serum sickness depends on the immune difficult formed and the size of the complexes.
Unsaturated fatty acids require some additional processing before they can be degraded completely by β-oxidation. The Unsaturated fatty acyl CoAs with double bonds at odd-numbered
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The Physical Environment The actual hospital environment is another factor that may be stressful for the child and family. There are many unfamiliar sights, sounds and smells
Explain Photolithoautotrophs - Nutritional Types of Microorganisms? These microorganisms use light as an energy source, inorganic substance as electron source and CO 2 as the
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Define Absorption, Storage and Elimination of ascorbic acid? Ascorbic acid is rapidly absorbed from the intestines primarily by active transport. Simple diffusion or carrier-m
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