Caricamenti by Monika Mathur

2-Analysis for Food Additives

Flavour fragrance odour analysis.pdf

flavour analysis.pptx

flavour analysis.pptx

Food Microbiolo(B-ok.xyz)

Continuous Cell Culture

Structural, mechanical and barrier properties of active PLA–antioxidant films

Development of Novel Nano-biocomposite Antioxidant Films Based on Poly (Lactic Acid) and Thymol for Active Packaging

Physiological Defects of Potato and Onion (2)

Microbiology

Introduction to Cell Culture

Flavour Lecture

Solid Substrate Fermentation (SSF) and Submerged Fermentation (SmF) (24pgs)

New Microsoft Office PowerPoint Presentation.pptx

Minimally_processing_of_fruits_and_vegetables.ppt

Minimally_processing_of_fruits_and_vegetables.ppt

microslides-150925052004-lva1-app6891

activepackagingoffruitsandvegetablesrashmi-160501061105

Microbialintraction 151013120016 Lva1 App6892

activepackaging-2-160730091901

Microbial Behaviour Against Newer Methods of Food Processing

Flavour Technology

Continuous Cell Culture in Liquid, Solid

PRACTICAL GUIDE-2012-A.pdf

chapter89-121029033918-phpapp02

22606690-Basic-Principles-of-Fermentation.docx

New Microsoft Office PowerPoint Presentation (2)

New Microsoft Office PowerPoint Presentation

Manoj_Kumar_112691119

Performa for Potato Crrct Final

Potato

AIM.docx

AIM.docx

AIM.docx

Report

report of fresh fruits and vegetable vendors local

Write Up Resistant Starch