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Title: most recent seminars topics in food science and technology
Page Link: most recent seminars topics in food science and technology -
Posted By:
Created at: Wednesday 15th of May 2013 03:10:45 PM
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Title: seminar topics for food dairy technology ppt
Page Link: seminar topics for food dairy technology ppt -
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Created at: Sunday 16th of March 2014 06:29:30 AM
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saugat rijal
central campus of technology
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Title: seminar topics on food science and technology
Page Link: seminar topics on food science and technology -
Posted By:
Created at: Tuesday 13th of May 2014 12:17:59 AM
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ok the message is right.I need your reply to my request.From your reply i will be able to generate other topics ....etc

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Title: recent seminars topics in food technology
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Posted By:
Created at: Wednesday 12th of February 2014 12:44:21 AM
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Title: seminar topics on food chemistry with pdf files
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Posted By:
Created at: Friday 23rd of November 2012 03:00:02 PM
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Chocolate Swelling during Storage Caused by Fat or Moisture Migration.

i need list of pdf files about this topic.. and how to properly present the topic during the seminar. thank you ....etc

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Title: recent topics for seminars in food technology
Page Link: recent topics for seminars in food technology -
Posted By:
Created at: Tuesday 09th of August 2016 12:08:02 AM
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Hi mam

I want to give presentation in my office on food related topics with strong chemistry behind it .Any research article if you suggest also its fine. please give me some suggesstion regarding this.

Thanks
Arpita ....etc

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Title: seminar topics in food science and technology
Page Link: seminar topics in food science and technology -
Posted By:
Created at: Saturday 07th of February 2015 10:43:41 AM
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Title: seminar topics for food technology
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Created at: Wednesday 26th of June 2013 02:28:11 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 -
Posted By: anusree
Created at: Thursday 20th of April 2017 05:25:57 PM
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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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Title: seminar topics in food science and technology
Page Link: seminar topics in food science and technology -
Posted By:
Created at: Thursday 03rd of April 2014 12:40:43 PM
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