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Food Biotechnology (V-U)

(185 Lectures Available)

S# Lecture Course Institute Instructor Discipline
76
  • BT404 076 Electricity, radiation and Microwave (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
77
  • BT404 077 Detection of yeast and mould (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
78
  • BT404 078 Detection of yeast and mould (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
79
  • BT404 079 Fermented foods (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
80
  • BT404 080 Microbiology of fermented products (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
81
  • BT404 081 General Methods of productions (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
82
  • BT404 082 Fermentation Process (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
83
  • BT404 083 Fermented Dairy food products (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
84
  • BT404 084 Microbiology of Yougurt (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
85
  • BT404 085 Fermented products: cheese (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
86
  • BT404 086 Fermented Meat Products (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
87
  • BT404 087 Microbiology of semidry sausage (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
88
  • BT404 088 Fermented Vegetable Products (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
89
  • BT404 089 Saurkraut (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
90
  • BT404 090 Pickles (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
91
  • BT404 091 Production of Cheddar and related H (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
92
  • BT404 092 Ingredients used for cheese making (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
93
  • BT404 093 Selection of Cheese culture (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
94
  • BT404 094 Pre-treatment of milk for cheese ma (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
95
  • BT404 095 Cheese making process (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
96
  • BT404 096 Quality Control of Cheese making (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
97
  • BT404 097 Food Enzymes (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
98
  • BT404 098 Nature of Enzymes (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
99
  • BT404 099 Proteolytic Enzymes (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences
100
  • BT404 100 Oxidizing Enzymes (V-U)
Food Biotechnology (V-U) Virtual University Dr. Zaffar Mehmood Basic and Health Sciences

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