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Title: mini project on enzyme production using aspergillus
Page Link: mini project on enzyme production using aspergillus -
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Created at: Wednesday 21st of November 2012 05:13:56 PM
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Title: biosensors used in food industries ppt
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Title: LIQUID PHASE BLOCKING ENZYME LINKED IMMUNOSORBENT ASSAY FOR SERO-MONITORING OF FOOT
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LIQUID PHASE BLOCKING ENZYME LINKED IMMUNOSORBENT ASSAY
FOR
SERO-MONITORING OF FOOT AND MOUTH DISEASE PREVACCINATED ANIMALS

BY

ASWATHY. G. M

DEPARTMENT OF BOTANY & BIOTECHNOLOGY
MAR IVANIOS COLLEGE,
NALANCHIRA.P.O.
THIRUVANANTHAPURAM.
APRIL 2011


PREFACE

Foot And Mouth Disease is not a concern for human health. However it can cause severe problems for animals with cloven hooves, such as cattle, pig, sheep, goats and deer, as once it's contracted , the disease can sp ....etc

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Title: enzyme engineering ppt
Page Link: enzyme engineering ppt -
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Created at: Wednesday 03rd of October 2012 08:21:38 AM
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Title: ppt protease enzyme production
Page Link: ppt protease enzyme production -
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Title: http freedownload is ppt enzyme function animation
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Title: ppt on small scale industries and cottage industries in india
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Title: seminar presentation of enzyme immobilisation
Page Link: seminar presentation of enzyme immobilisation -
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Created at: Friday 18th of March 2016 08:11:52 PM
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Title: waste management for the food industries ppt
Page Link: waste management for the food industries ppt -
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Created at: Saturday 07th of February 2015 07:27:17 PM
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Title: FOOD SAFETY OFFICER - FOOD SAFETY-KERALA PSC PERVIOUS QUESTION PAPER
Page Link: FOOD SAFETY OFFICER - FOOD SAFETY-KERALA PSC PERVIOUS QUESTION PAPER -
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1.Consumption of raw soybeans can be harmful to health because of the presence of following anti-nutritional factor:
(A)Phytic acid(B)Tannins
(C )Oxalates(D)Trypsin inhibitor

2.In a standard fruit jam preparation the content of total soluble solids should not be less than :
(A)68% W/W(B)45% WAV
(C )65% W/W(D)70% W/W

3.The safe level of irradiation for foods, which presents no toxicological hazard is :
(A)5.0 kGy(B)10.0 kGv
(C )7.0 kGy(D)25.0 kGy

4.Subjecting rice to higher degree of polishing is associated with ....etc

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