06:19

Microbial cell factory

05:22

MICROBIOLOGY OF SAUERKRAUT AND KIMCHI

03:55

Probiotic foods

16:02

Contamination, preservation and spoilage of milk and milk products

06:54

CONTAMINATION,PRESERVATION AND SPOILAGE OF FISH AND FISH PRODUCTS

06:03

synbiotics

00:30

OBLIGATE PARASITES

16:18

Maintenance of anaerobic condition in food

00:58

Biocontrol

00:48

Definition of plasmids

02:42

IONOPHORES

01:28

EXONS

00:45

INTRONS

00:31

PRIONS

00:26

What are Viroids?

00:38

DEFINITION OF VIRIONS

00:08

TRANSPOSONS

00:30

What is an inoculum?

00:21

MYCOLOGY

00:34

VIROLOGY

01:35

PASTEURIZATION

08:41

PREBIOTICS

11:30

AFLATOXINS

47:57

INTRODUCTION TO FOOD MICROBIOLOGY

19:22

INTRODUCTION TO INDUSTRIAL MICROBIOLOGY

02:02

BLACK FUNGUS/MUCORMYCOSIS/SYMPTOMS/PREVENTION/TREATMENT

07:38

MUTAGENESIS

01:53

MUTATION

21:45

FERMENTATION MEDIA

07:43

Enzyme Linked Immunosorbent Assay (ELISA)

12:17

Ultrafiltration

03:55

Immunoassay techniques in food analysis

14:22

CONTAMINATION, PRESERVATION AND SPOILAGE OF POULTRY

14:59

ULTRACENTRIFUGATION

29:43

CONTAMINATION,PRESERVATION AND SPOILAGE OF EGGS

07:07

RADIOIMMUNO ASSAY

13:18

IMMUNOASSAY TECHNIQUES IN FOOD ANALYSIS

20:41

SPOILAGE OF CANNED FOODS

12:17

ULTRAFILTRATION

25:58

CONTAMINATION, PRESERVATION AND SPOILAGE OF FRUITS AND VEGETABLES

05:57

SEDIMENTATION

18:20

FOOD BORNE VIRUSES

10:29

ELECTROPHORESIS

12:04

DIALYSIS

15:00

CONTAMINATION/PRESERVATION AND SPOILAGE OF MEAT AND MEAT PRODUCTS

10:41

ADSORPTION CHROMATOGRAPHY

08:59

SIZE EXCLUSION CHROMATOGRAPHY

03:33

TYPES OF CHROMATOGRAPHY

01:58

FERMENTOR

00:59

FERMENTATION

00:55

COMMON TERMS IN CHROMATOGRAPHY

01:10

CHROMATOGRAPHY

01:32

STERILIZATION/DECONTAMINATION/SANITIZATION/DISINFECTION/ANTISEPSIS

01:15

SIDEROPHORES

01:36

AFLATOXINS

01:56

INSTRUMENTAL TECHNIQUES IN FOOD ANALYSIS

03:28

MYCOTOXINS

02:44

MICROORGANISMS IN FOOD

02:26

FTIR

01:54

NUTRITIONAL TYPES OF BACTERIA