The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients.
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Generally speaking, when an art historian looks at the formal elements, he is examining "<span>the individual design elements of the work" such as the shapes, space, lines, etc.
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It is carbohydrate it is just an abbreviation
Answer:
Physical Barriers. Physical barriers in the workplace
Perceptual Barriers. It can be hard to work out how to improve your communication skills
Emotional Barriers.
Cultural Barriers.
Language Barriers.
Gender Barriers.
Interpersonal Barriers
Withdrawal.
Scientific research would be the best source of information.
May I have brainiest?
