Virtual University

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)

BT404 076 Electricity, radiation and Microwave (V-U)

BT404 077 Detection of yeast and mould (V-U)

BT404 078 Detection of yeast and mould (V-U)

BT404 079 Fermented foods (V-U)

BT404 080 Microbiology of fermented products (V-U)

BT404 081 General Methods of productions (V-U)

BT404 082 Fermentation Process (V-U)