Dear Students the Lecture Notes has been uploaded for the following topics:</br>Structure, composition, nutritive value of egg., </br>Functional properties of eggs, </br>Factors affecting egg quality and measures of egg quality, </br>Egg powder processing-spray drying, Foam mat drying., </br>Preservation of egg by different methods, </br>Structure, composition, nutritive value of egg.
Dear Students the Resource Link has been uploaded for the following topics:</br>UNIT 4</br>UNIT 1
Dear Students the Youtube Video has been uploaded for the following topics:</br>Unit 1</br>unit 3</br>Unit 2</br>Unit 4
Dear Students the Lecture Notes has been uploaded for the following topics:</br>Composition and nutritive value of fish, </br>Types of fish
Dear Students the Lecture Notes has been uploaded for the following topics:</br>Processed meat products- Hamburgers, sausages and meat balls, </br>Ante mortem handling, </br>slaughtering of animals, inspection and grading of meat, </br>Meat -Tenderization, Aging and Meat quality evaluation. Wholesale and retail cuts., </br>Preservation of meat- curing, smoking, </br>Drying, freezing, </br>Types of Meat and its sources, </br>Composition and structure of meat, </br>Introduction to Halal and Post-mortem changes of meat, </br>Harvesting of fish, </br>Spoilage factors of fish., </br>Post-mortem changes in fish., </br>Preservation- Freezing and Individual quick freezing,, </br>Canning and smoking operations, </br>Salting and drying of fish, </br>pickling
Dear Students the Question Bank has been uploaded for the following topics:</br>MCQ
Dear Students the Puzzles has been uploaded for the following topics:</br>CROSSWORD, </br>CROSSWORD
Dear Students the Lecture Notes has been uploaded for the following topics:</br>Types of Meat and its sources
Dear Students the Question Bank has been uploaded for the following topics:</br>All Units, </br>All Units
Dear Students the Lecture Notes has been uploaded for the following topics:</br>Types and characteristics of poultry products, </br>Sensory quality of poultry meat- color, texture and flavor., </br>heating, drying and irradiation, </br>Types of poultry cuts. Factors affecting the shelf-life of poultry meat., </br>Preservation techniques: chemical treatments, </br>Types and characteristics of poultry products, </br>Unit operation in poultry processing., </br>Pre-slaughter factors affecting poultry meat quality
