09:16

yogurt and Dahi Manufacturing II BRANDS II MARKET

05:10

CREAM IIBUTTER II MANUFACTURING

06:10

Milk composition II structure

06:16

Standardization, toning , homogenization of milk

02:32

Mcq 3

02:32

Meat MCQ2

02:41

MCQ MEAT TECHNOLOGY

02:36

Structure of muscles

02:08

curing of meat

02:41

post-mortem changes

13:12

Anti nutritional factors

01:44

Nutraceutical

17:20

CODEX and FSSAI NCCP

09:22

Anti nutrition factors in food

09:46

Food preservation part 2

06:28

GHP in food processing

06:03

APEDA (Composition and functions)

06:05

Food Preservation part 1

02:14

GMP and Audit list in Bakery industry

06:16

HACCP(industrial way of understanding)

02:55

FSSAI Structure and regulation 2006

05:26

spoilage of different food products

11:45

Osmotic Dehydration in food processing

04:14

membrane filtration use in food

07:40

sonication in food processing

03:15

Pulse Electric Field in Food Processing

02:48

RADIO FREQUENCY IN FOOD PROCESSING

02:50

HIGH PRSSURE PROCESSING IN FOOD (BRIEF)

06:03

NUTRACEUTICAL CLASSIFICATION PART -2

05:01

NUTRACEUTICALS CLASSFICATION

19:42

codex Alimentarius commission

31:23

risk analysis in food

31:37

toxic compounds during processing of food

35:33

physical , chemical and biological hazards

30:56

food born disease

32:08

plant and few metals

18:14

Food nutrients & supplements

26:43

Food borne diseases

08:15

Vitamins and minerals

23:01

suppemts2

34:07

PROCESSING DERIVATES 1

25:59

toxicology basics