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The fermentation industry is composed of five major bio-ingredient categories. They are: -...
To write a comprehensive 3000-word description on "Nutrition and Fluid Therapy," I'll ...
Adults under the age of 70 should consume 600 IU every day. Adults above the age of 60 should take 8...
Clinical nutrition document aided to understand the nutrition requirements for normal and healthy li...
Microencapsulation is a process of coating tiny particles or droplets with a thin layer of material ...
Vitamins. pptx
Cooking
HPLC is a new age technology and this presentation gives insight about it.It is used in agriculture,...
FULL LIQUID DIET
Culture media is necessary to grow microorganisms in pure culture under laboratory conditions. Solid...
Callus Culture Definition Callus culture is a plant tissue culture method where plant cells divide u...
Blood is a liquid connective tissue that contains cellular elements (blood cells) and fluid matrix (...
Cookery rules and preservation of nutrients. Methods of Cooking. Effects of cooking on foods.
TLE 10
Ist Year BSc(N)
Ion pair , reversed pair liquid chromatography
Erasmus+ project "Conservation of food"
Fermentation of Vit B12 Introduction, What is vitamins and classification,Introduction of VitB12 imp...
AGA UMAR TARIQ
BS- Techniques in Biochemistry Separation techniques for Amino acids or chemical compounds
Production of vitamin B12 using fermentation
This is a ppt about the different components of food. Carbohydrates,fats,minerals,fibers,proteins,vi...
CHROMATOGRAPHY
Requirements, nutrients and the media used for fermentation technology along with optimisation is ex...
