Home
Pearson Square Method #foodtechnology #foodindustry #GATE2024
1 year ago
18:35
Coffee Myths Busted!!!
1 year ago
1:21
Basics of Cold Plasma
1 year ago
20:48
Antibiotics Residue in Poultry
3 years ago
2:48
Processing of Fish and value added fish products
3 years ago
38:19
Meat Hygiene and Meat Plant sanitation
3 years ago
53:23
MINIMAL PROCESSING
3 years ago
43:56
Grain Storage
3 years ago
1:05:44
PULSE MILLING
3 years ago
48:16
Fruit and Vegetable Value Added Products
3 years ago
54:35
Canning of Fruits and Vegetables
3 years ago
1:03:55
Corn Milling
3 years ago
57:52
Microbiology of Meat and Meat Products
3 years ago
37:42
Microbiology of Dairy Products
3 years ago
1:00:19
Basic Meat Processing Procedures
3 years ago
23:18
Preservation of Meat & Meat Products
3 years ago
57:28
Storage & Packaging requirements for Fruits & Vegetable
3 years ago
1:06:06
Biosynthesis of Flavour & Flavour Characteristics
3 years ago
34:02
Factors Affecting Produce Quality During Transportation
3 years ago
28:45
Microbiology of Meat
3 years ago
1:19:01
Treatment Methods to enhance the shelf life of Fruits & Vegetables and their value added products.
3 years ago
1:14:23
Dryers
4 years ago
1:17:08
Plant Growth Hormones
4 years ago
36:26
Eating Quality of Meat-Part 2
4 years ago
20:51
Microbial Growth Curve
4 years ago
53:25
Methods of Grain Drying
4 years ago
1:04:59
Maturity Indices of Fruits and Vegetables
4 years ago
1:19:17
Theory of Grain Drying
4 years ago
1:19:02
Sources of Contamination of Food
4 years ago
46:20
Modern Abattoir Practices
4 years ago
52:21
