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#Question id: 36001


Effects of chilling on food quality include:

#XL - U Food Technology
  1. Hardening due to solidification of fats
  2. Denaturation of proteins to improve digestibility
  3. Lipolysis and flavour deterioration in some products
  4. Delay in enzymatic and microbial spoilage

Answer:- Option(s): 1,3,4


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#XL - Q Biochemistry

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#Question id: 1683

#XL - Q Biochemistry

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#Question id: 1684

#XL - Q Biochemistry

What are the molecules mediating signal transduction following antigen binding to cell surface immunoglobulin on a B-cell called?

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#XL - Q Biochemistry

The TCR for antigen is:

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#XL - Q Biochemistry

A hapten is best defined as being:

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#XL - Q Biochemistry

A discontinuous antigen epitope is:

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