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Q. Flavour of food product? Flavour factors include both sensations perceived by the tongue, which include sweet, salty, sour and bitter tastes and aromas perceived by the tong
Determine the term - Validity and reliability With regard to concurrent validity, the criterion used in most cases is the objective identification of some central nervous syste
Permanent Wilting Percentage (PWP) It is the percentage of moisture in the soil at which a plant wilts and does not recover unless water is added to the soil. PWP for clay is
describe an operon
Excretory organ of agama lizard
Explain Nutrition diagnosis Nutrition diagnosis is the identification and labelling that describes an actual occurrence, risk of, or potential for developing a nutrition probl
general charactristics of phylum protozoa
Another important genus of mycotoxin producers is Fusarium, many species of which produce members of the trichothecene family of mold metabolites like deoxynivalenol, neosolaniol a
Coenzyme A Coenzyme A is derived from the vitamin pantothenic acid. This is abbreviated as CoA. This can be divided into two components, adenosine 3,5-diphosphat
Monkey B virus disease The disease is caused by Herpesvirus simiae or B virus, a member of the herpes group of viruses. The infection occurs naturally among primates of the ge
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