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Title: seminar topics for food dairy technology ppt
Page Link: seminar topics for food dairy technology ppt -
Posted By:
Created at: Sunday 16th of March 2014 06:29:30 AM
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i need a attractive seminar topics on dairy technology.wwe have to present this seminar within a week.soplease give me the topics as soon as possible.

saugat rijal
central campus of technology
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Title: seminar topics on foodits preservativesadditives and applications
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Posted By:
Created at: Friday 03rd of May 2013 10:58:53 PM
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Title: list of seminar topics on food and industrial microbiology
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Posted By:
Created at: Monday 21st of August 2017 06:53:12 PM
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Title: seminar topics in food science and technology
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Created at: Saturday 07th of February 2015 10:43:41 AM
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Title: list of seminar topics on food and industrial microbiology
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Posted By:
Created at: Wednesday 07th of June 2017 09:39:20 PM
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Title: seminar topics for food technology
Page Link: 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: seminar topics on food science and technology
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Created at: Tuesday 13th of May 2014 12:17:59 AM
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Title: list of seminar topics on food and industrial microbiology
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Created at: Saturday 25th of November 2017 02:11:56 PM
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Hi am Avanti i would like to get details on list of seminar topics on food and industrial microbiology ..I completed my graduation in Bsc biotechnology and now I am persuing master's degree in biotechnology. ....etc

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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
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Posted By:
Created at: Thursday 03rd of April 2014 12:40:43 PM
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