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Deviation from the ideal behavior of an emulsion is known as instability of emulsion. The slide show...
By students of Sir Dr. M.S. GOSAVI COLLEGE OF PHARMACEUTICAL EDUCATION AND RESEARCH, NASHIK.
This presentation contains the important points for NCERT - Class 10 - Science - Chapter 1 - Chemica...
Chemistry of fatty acids, cholesterol, simple and compound lipids
Confectionery is the art of making confections, which are food items that are rich in sugar and carb...
Dr. K. Rama Rao Department of Zoology Govt, Degree College TEKKALI; Srikakulam Dt: A.P. INDIA
Meat spoilage # diseases due to spoilage
Lipids are a diverse group of organic compounds that are insoluble in water but soluble in organic s...
Meat and Meat Product
freezing of meat
Presentation on Post Harvest Technology in Horticulture
Tg estimation practical for mbbs, bds, nursing, bmlt
CBSE CLASS X CHEMISTRY Chapter 1
CAP and MAP (Controlled atmospheric packaging and Modified atmospheric packaging) of food products u...
This is an introductory lecture note on Lipids, a major biomolecule. It's importance, classifica...
Wonder fry super olien
description of different types of fattyacids their structures and classification and physical and ch...
Feather meal
meat preservation method
Fish packaging Featured snippet from the web Modified atmosphere packaging (MAP) for fish requires a...
Refrigeration and freezing play vital roles in the fish industry, ensuring the preservation of fish ...
food technology
This File shows some easy rapid milk quality tests
Chemical reactions and equations is 10th class topic chapter-1 from ncert syllabus and covers basics...
