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Saccharomyces | Food Biotechnology (Practical) | BT611P_Topic005
BT611 — Food Biotechnology (Practical)
Other Lectures
Isolation Methods for Culturing | Food Biotechnology (Practical) | BT611P_Topic001Preparation of Serial Dilution | Food Biotechnology (Practical) | BT611P_Topic002Pure Culture Study of Yogurt and Bread | Food Biotechnology (Practical) | BT611P_Topic003Pure Culture Study of Pickles and Acetic Acid | Food Biotechnology (Practical) | BT611P_Topic004Microbial Flora - Lactobacilli and Acetobacter | Food Biotechnology (Practical) | BT611P_Topic006Microbial Flora of Fermented Products - Aspergillus | Food Biotechnology Practical | BT611P_Topic007Fermented Products Using Bacterial Cultures | Food Biotechnology (Practical) | BT611P_Topic008