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canning-1.docx
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Fruit Bars.ppt
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Drying & dehydration.ppt
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Canning.ppt
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Blanching & preservation.pptx
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FSN 314 5th Sem B2K21 Midsem.pdf
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Lec-16 FSN 314.pptx
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Minimal Processing.pptx
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Lec-27 FSN 314.pptx
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FSN 314 - theroy.docx
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bakeryhandbookwriteup.pdf
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FSSAI Compendium_Food_Additives_Regulations_20_12_2022.pdf
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Lec- 15 FSN 314.pptx
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Fermented-and-unfermented-beverages.pdf
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FSN 314 Lecture Notes.pdf
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Unit-9.pdf
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Application of high temperature.pptx
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Chutnyes.ppt
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Lec -26 FSN 314.pptx
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final compendium.pdf
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Lec - 30.pptx
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Canning intro.pptx
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FSN 314 Lecture Notes.pdf
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20240316172733.pdf
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20240316171032.pdf
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Production - processing scenario and scope of processing industry.pptx
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PACK HOUSE LAYOUT.jpg
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Principles and preservation methods of fruits and vegetables-1.pptx
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PACK HOUSE HANDLING.docx
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B2K20 Mid Sem FSN 314.pdf
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B2K20 Final Theory FSN 314.pdf
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composition and neutraceutical properties of f v.pptx
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minimal processing-1.docx
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blanching.pptx
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Handbook of Food Preservation, Second Edition (Food Science and Technology) by M[1]. Shafiur Rahman.pdf
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Canning.ppt