Téléversements by Anonymous zIj5DCCA

Beta oxidation

Bacteria 2

ijpr-12-139

Development of an Industrial Process for the Manufacture of Shrikhand

Smriti Sharma, Et Al

8-4-354-719

11717634_5_14_2018 11_48_50 AM_final report sem

9-6-89-869

Development of an Industrial Process for the Manufacture of Shrikhand

Development of an Industrial process for the manufacture of shrikhand

Patulin.pdf

Patulin.pdf

Patulin

saturatedandunsaturatedfattyacids-171004160231

Diatary Guidelines

Edited - Harf alif_1-converted

chemical changes in cheese

Thermal Destruction of Microorganisms _ Food Science.pdf

Washing-of-Glassware.pdf

Thermal Destruction of Microorganisms _ Food Science

Omega 3 fatty acids

Hilal Cla 2016

HILAL CLA 2016.pdf

Validation of Milk Product Pasteurization by CDVS. 2018

Hilal Cla 2016

Hpp

Impact of High-pressure Processing on Soy and Egg Proteins

Functional Properties of Oils Fats

canola_oil_physical_chemical_properties_1.pdf

Spore 1.pdf

Gram’s staining method Chemical method of detecting microbes in Foods MacroLab.pdf

Dairy Foods for Health

Anti Microbial

Quality Control of Milk Processing

Food Safety

Analysis of Kiwifruit Osmodehydration Process by Systematic Approach Systems