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Current course
Food Technology-II
Participants
General
21 February - 27 February
28 February - 6 March
7 March - 13 March
14 March - 20 March
21 March - 27 March
28 March - 3 April
Lesson 19. PRESENT STATUS OF MEAT, POULTRY AND FIS...
QUIZ 19
Lesson 20. PRE SLAUGHTER HANDLING AND INSPECTION O...
QUIZ 20
Lesson 21. SLAUGHTERING TECHNIQUES AND POST-MORTEM...
QUIZ 21
Lesson 22. RIGOR MORTIS: BIOCHEMICAL AND HISTOLOGI...
QUIZ 22
Lesson 23. PROCESSING OF MEAT AND MEAT PRODUCTS
QUIZ 23
Lesson 24. POULTRY MEAT AND ITS PROCESSING
QUIZ 24
Lesson 25. MEAT HYGIENE AND SANITATION IN MEAT AND...
QUIZ 25
4 April - 10 April
11 April - 17 April
18 April - 24 April
25 April - 1 May
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