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What is HACCP?
HACCP, as you may already know, is an acronym that stands for Hazard Analysis Critical Control Point, a systematic, science-based approach used in food production as a means to assure food safety.
SULPHUR The major sources of sulphur are crucifers and animal proteins. Proteins present in pulses have little sulphur. Therefore, other vegetable proteins or crucifers must
Q. What is Dyspepsia? Dyspepsia is the most frequent disorder which we all experience some time or the other. Dyspepsia is the term given to a group of gastrointestinal symptom
Avian (fowl cholera) Fowl cholera is a contagious septicaemic disease of almost all classes of fowl. The causal agent is Pasteurella multocida.Serotypes A:1 and A:3 are usually
what is cranium
M i croinjection method: In another approach fertilised eggs are microinjected by DNA. Microinjection requires excess of fertilized eggs. Gene transfer by microinjection is
Define the Roller Drying (Drum drying) Method? One of the important techniques for drying liquid food products is the roller drier. Like spray drying, roller drying can only be
Science in the ancient world: We have explained why we should study the history of science and what we mean by the history of science. We have seen what science is like in t
Q. How does the swim bladder of fishes work allowing fishes to control their depth under water? From Hydrostatics it is known that an object does not sink if its density is les
Q. What are the Symptoms of gastritis? Anorexia, epigastric discomfort, heartburn and severe vomiting, pain in upper abdomen, Headache and even bleeding.
Q What are the bacteriophages? Bacteriophages are viruses specialized in parasitism of bacteria. They are used in genetic engineering as molecular cloning vehicles to include r
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