Food Biotechnology (V-U)

BT404 051 Effect of pH (V-U)

BT404 052 Effect of Moisture (V-U)

BT404 053 Effect of Temperature (V-U)

BT404 054 food born disease: Introduction (V-U)

BT404 055 Plant Toxins (V-U)

BT404 056 Animal Toxins (V-U)

BT404 057 Agricultural Residues (V-U)

BT404 058 Poisoning by Chemicals (V-U)

BT404 059 Poisoning by Microorganisms (V-U)

BT404 060 Food Infections (V-U)

BT404 061 Sequence of events in food borne di (V-U)

BT404 062 Detection of E.Coli in Drinking Wat (V-U)

BT404 063 Food preservation methods (V-U)

BT404 064 Need for food preservation (V-U)

BT404 065 Blanching (V-U)

BT404 066 Pasteurization (V-U)

BT404 067 Heat Sterilization (V-U)

BT404 068 UHT Process (V-U)

BT404 069 Effect of Heating on foods (V-U)

BT404 070 Evaporation (V-U)

BT404 071 Distillation (V-U)

BT404 072 Dehydration (V-U)

BT404 073 Use of Low Temperature (V-U)

BT404 074 Use of food Preservatives (V-U)

BT404 075 Use of High Pressure and Ultrasound (V-U)