Virtual University

BT404 008 Vitamins (V-U)

BT404 009 Fiber (V-U)

BT404 010 Proximate Analysis of Food (V-U)

BT404 011 Estimation of moisture (V-U)

BT404 012 Estimation of ash in food (V-U)

BT404 013 Estimation of carbohydrates in food (V-U)

BT404 014 Estimation of protein in food (V-U)

BT404 015 Estimation of fat in food (V-U)

BT404 016 Estimation of crude fiber in food (V-U)

BT404 017 Fats and Oils (V-U)

BT404 018 Composition and Classification of F (V-U)

BT404 019 Nutritive Value and Fats and Oils (V-U)

BT404 020 Physical Properties of Fats and Oil (V-U)

BT404 021 Refining of Crude Oils (V-U)

BT404 022 Different Uses/Products of Fats and (V-U)

BT404 023 Storage and Shelf life of Fats and (V-U)

BT404 024 Introduction to Dairy Products (V-U)

BT404 025 Microbiology of Milk (V-U)

BT404 026 Fluid Milk and its handling (V-U)

BT404 027 Processing of Milk (V-U)

BT404 028 Other Dairy Products (V-U)

BT404 029 Detection of proteases in Milk (V-U)

BT404 030 Detection of amylases in milk. (V-U)

BT404 031 Determination of iodine number of f (V-U)

BT404 032 Meat: Introduction (V-U)