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Title of e-module | Click to Watch Video | Click to Download Study Material | Assignment Link | Feedback Form | |
1 | Introduction to Food Processing and Preservation | CLICK HERE | CLICK HERE | CLICK HERE | CLICK HERE |
2 | Preservatives | CLICK HERE | CLICK HERE | CLICK HERE | CLICK HERE |
3 | Physical Methods of Food Preservation | CLICK HERE | CLICK HERE | CLICK HERE | CLICK HERE |
4 | Determination of Boric Acid and Sodium Benzoate as a Preservative | CLICK HERE | CLICK HERE | CLICK HERE | CLICK HERE |
5 | Composition of Milk | CLICK HERE | CLICK HERE | CLICK HERE | CLICK HERE |
6 | Types, Classes and Nutritional Importance of Milk | CLICK HERE | CLICK HERE | CLICK HERE | CLICK HERE |
7 | Analysis of Lactose Sugar of Milk by Lane Eynon method | CLICK HERE | CLICK HERE | CLICK HERE | CLICK HERE |
8 | Introduction, Importance and composition of Honey | CLICK HERE | CLICK HERE | CLICK HERE | CLICK HERE |
9 | Analysis of Reducing Sugars in Honey | CLICK HERE | CLICK HERE | CLICK HERE | CLICK HERE |
10 | Introduction and composition and Types of Tea | CLICK HERE | CLICK HERE | CLICK HERE | CLICK HERE |
11 | Analysis of Tannin from Tea by Lowenthal Procter method | CLICK HERE | CLICK HERE | CLICK HERE | CLICK HERE |
12 | Introduction Species and Composition of Coffee | CLICK HERE | CLICK HERE | CLICK HERE | CLICK HERE |
13 | Analysis of Caffeine in Coffee by Fendler Stuber method | CLICK HERE | CLICK HERE | CLICK HERE | CLICK HERE |