Control And Analysis For Food And Agricultural Products-

Food Microbiology Basics, Technological Principles of Pasteurization, Enzymes in Milk and Cheese Industries, Food Preservation Technology, Food Contaminants Testing, Food Fermentation Process, Dairy Microbiology: Bacteria, Yeasts and Molds, Dairy Wastes and Treatment, Bacteriological Identification and Antibiotic Sensitivity Testing, Fruit Processing Technology in Dairy