Unggahan by Easy ways2017

Ash

Overall & Acceptability

Flavour& Taste

Coloure and Appearance

Body & Texture

Spc

Lm 29

analysismethodsofcontentsinsoymilk.pdf

146166222716 Et

1455791337 Lm 29

,khl

yogurt making water melon.pdf

12.makale.pdf

fggcgd

scan0729 (1).pdf

Ashutosh Biodata (1).pdf

42703

8045M

11939-82976-1-pb.pdf

11939-82976-1-Pb

hih

2003_14_(2)_10-14.pdf

gugg

1 INTRO.docx

Jacob Resume.doc

Scan 0729

Hey

18.pdf

Continues Butter Making.pdf

38.pdf

Classification of Cream

Butter Moist Control

Construction of Cream Separator

Butter

18.pdf

Sss

Cooling of Cream.pdf

Cream Separation.pdf

Fat Rich Dairy Pdt

Fraction of Milk Fat

History

Microbiological Aspect of Butter.pdf

Microbiological Aspect of Butter

Milk Elements in Dairy

Pasteurization of Cream

Rheology of Butter

Salting of Butter

New Syllabus ARS NET 2012

1.pdf