BT404 – Food Biotechnology
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An Overview on Edible Vaccines and Immunization | 2329.68 KB | Mar 29, 2019 | ||||
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Genetic Modification of Plant Starches for Food Applications | 563.81 KB | Mar 29, 2019 | ||||
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Flavor Compounds Produced by Fungi, Yeasts, and Bacteria | 950.08 KB | Mar 29, 2019 | ||||
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Food Engineering | 545.6 KB | Mar 29, 2019 | ||||
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Overview of food quality and food safety | 266.86 KB | Mar 29, 2019 | ||||
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Introduction to Prebiotics and Probiotics | 662.03 KB | Mar 29, 2019 | ||||
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Food Additives | 807.34 KB | Mar 29, 2019 | ||||
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Enzymes Reactions | 370.56 KB | Mar 29, 2019 | ||||
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Cheddar and Related Hard Cheeses | 406.79 KB | Mar 29, 2019 | ||||
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Microbiology of Fermented Food Production | 1452.4 KB | Mar 29, 2019 | ||||
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Food Preservation | 1705.85 KB | Mar 29, 2019 | ||||
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Food Borne Diseases | 466.09 KB | Mar 29, 2019 | ||||
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Control of Biodeterioration in Food | 121.26 KB | Mar 29, 2019 | ||||
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Cereal Foods (Wheat) | 709.34 KB | Mar 29, 2019 | ||||
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Meat | 159.25 KB | Mar 29, 2019 | ||||
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Milk and Milk Products | 364.22 KB | Mar 29, 2019 | ||||
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Oils and Fats | 178.36 KB | Mar 29, 2019 | ||||
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Nutrition | 4916.68 KB | Mar 29, 2019 | ||||
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Food marketing | 231.09 KB | Mar 29, 2019 | ||||
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Biotechnological Approaches to Improve Nutritional Quality and Shelf Life of Fruits and Vegetables | 496.43 KB | Mar 29, 2019 | ||||
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Handouts of lessons 166 to 169. | 739.95 KB | Mar 29, 2019 |
