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A detailed slides on sensory receptors and their properties
a brief description on division of nervous system,SOMATIC NERVOUS SYSTEM and working, SENSORY DIVISI...
Introduction SENSORY RECEPTORS Structurally 3 types of receptors Transducers CLASSIFICATION OF RECEP...
Heat application has many benefit for eating quality and sensory properties of many food products. T...
Mayonnaise is one of the world’s most popular sauces. It is a semi-solid oil-in-water emulsion mad...
Describe the types, functions & properties of nerve fibres 3.2.1 Classify nerve fibres 3.2.2 ...
Ice cream is a frozen product, which is obtained from milk by adding compounds such as sweeteners, e...
The integumentary system is the body's outermost layer of protection, serving as a vital barrier...
Food analysis is a very important branch of analytical chemistry, able to provide information about ...
Descriptive Text is a text which says what a person or a thing is like. Its purpose is to describe a...
T.Y.B.Sc. Analytical Chemistry
Discovery and Origins Pietersite, often dubbed the "Tempest Stone," was first discovered b...
Donut is a type of sweet fried snack which is usually produced from leavened and deep fried dough. T...
Intruductory part of NEUROPHYSIOLOGY
Presentation discussing how to determine quality on food products
A presentation about sensory quality in fat reduced sausage
Thesis defense with food engineering
review of articles
Sensory evaluation is a scientific method that evokes, measures, analyses and interprets responses t...
Texture development in cheese By Saad Haleem
PRESEVATION TECHNIQUE OF FRUITS AND VEGETABLES
Red lima bean/ koro kratok merah isolat protein
This is for educational purposes only
Definition of Pain :- Pain is a complex physical and psychological activity defined by the Internat...
