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Food Biotechnology (V-U)

(185 Lectures Available)

S# Lecture Course Institute Instructor Discipline
26
  • BT404 026 Fluid Milk and its handling (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
27
  • BT404 027 Processing of Milk (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
28
  • BT404 028 Other Dairy Products (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
29
  • BT404 029 Detection of proteases in Milk (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
30
  • BT404 030 Detection of amylases in milk. (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
31
  • BT404 031 Determination of iodine number of f (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
32
  • BT404 032 Meat: Introduction (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
33
  • BT404 033 Structure of Muscles (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
34
  • BT404 034 Postmartum Changes in Meat (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
35
  • BT404 035 Preservation of Meats (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
36
  • BT404 036 Cooking and Effect of Heat on Meats (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
37
  • BT404 037 Cereal Foods: Introduction (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
38
  • BT404 038 Composition and Structure (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
39
  • BT404 039 Nutritonal Importance of Wheat Crop (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
40
  • BT404 040 Maize (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
41
  • BT404 041 Rice (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
42
  • BT404 042 Oats (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
43
  • BT404 043 Barley (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
44
  • BT404 044 Other Cereal Grains (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
45
  • BT404 045 Processed Cereals Products (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
46
  • BT404 046 Food spoilage: Introduction (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
47
  • BT404 047 Types of Microrganisms involved in (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
48
  • BT404 048 Bacterial food Spoilage (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
49
  • BT404 049 Fungals Food spoilage (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
50
  • BT404 050 Factors that effect Microbial growt (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences

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