08:25
Microbiology Terminologies Starting with Letter A - In English
13:32
Bacterial Growth Curve || Microbiology
12:41
Virus Replication Strategies | DNA Replication | RNA Replication
09:43
Cladogram Analysis II Whole Genome Sequencing II Bioinformatics
06:38
Fatty Acids Methyl Ester (FAME) II DNA DNA Hybridization II Molecular Identification of Bacteria
08:44
Rabies Virus Diagnosis Vaccination and Prevention
06:14
What are the Clinical Findings of Rabies Infection
08:05
Rabies Virus I Transmission and Pathogenesis I Mad Dog
05:23
Rabies Virus Structure Morphology
11:10
Monoclonal Antibodies Part 2
09:32
Monoclonal Antibodies and Hybridoma Formation
10:41
Fungi #General Characteristics #Cell structure
09:48
Hazards and Food Contamination #Causes of Food Poisoning
11:36
WHO Ten Golden Rules For Safe Food Preparation || Food Safety
09:30
Food Handling and safety
09:45
Medical Waste Disposal #Hospital waste Management #Part 04
08:44
Medical Waste Management #Part 03
12:10
Types of Medical Waste # General Solid Waste, Hazardous Waste, Highly Infectious Waste
08:40
Medical Waste: An Introduction
09:22
Laminar Flow Hood # Biosafety Cabinet # LFH # BSC
08:50
People for the Ethical Treatment of Animals #PETA
04:52
National Bioethics Committee (NBC) Pakistan
09:37
Nuremberg Code History and Ten Points
10:13
Tuskegee Syphilis Study and Willowbrook Hepatitis Study # Ethical Dilemma of the History
15:35
Principles of Ethics
10:06
Biological Weapon Convention #BWC
10:27
Convention on Biological Diversity #CBD
08:32
International Plant Protection Convention #IPPC
08:08
International Framework for Biosafety # Food and Agriculture Organization # FAO
08:42
International Framework for Biosafety # World Organization for Animal Health # OIE
08:50
International Framework for Biosafety # World Trade Organization # WTO
08:45
International Framework for Biosafety # World Health Organization # WHO
08:57
Biosafety and Biosecurity # International definitions
08:38
Introduction to Fermenter & its types # Part 03
09:01
Introduction to Fermenter # Part 02
08:52
Introduction to Fermenter, Characteristics and Size # Part 01
09:01
Fermented Foods, Salami and Cheese # Part 04
09:43
Fermented Foods, Kombucha and Kimchi # Part 03
09:11
Fermented Foods, Tempeh and Natto # Part 02
10:50
Fermented Foods, Kefir # Part 01
09:35
Mushroom Cultivation # Part 04
09:12
Mushroom Cultivation # Part 03
09:29
Mushroom Cultivation # Part 02
09:04
Mushroom Introduction # Part 01
08:27
Single Cell Protein # Part 03
09:32
Single Cell Protein # Part 02
09:50
Single Cell Protein # Part 01
07:04
Production of Yeast # Part 03
08:24
Production of Yeast # Part 02
10:03
Production of Yeast # Part 01
08:43
Nematode Biopesticides # Part 06
10:18
Protozoan Biopesticides # Part 05
09:28
Fungal Biopesticides # Part 04
09:22
Viral Biopesticides # Part 03
08:20
Bacterial Pesticides # Part 02
08:53
Production of microbial insecticides # Part 01
09:39
Third Generation Biofuels # Part 04
08:37
Second Generation Biofuel # Part 03
09:37
First Generation Biofuel # Part 02
10:47
Production of Biofuel # Part 01
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