Updated On - September 4th 2019, Updated By - Ravi
BPVI-023 Fresh Meat Technology
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Block-1 Structure of Muscle and Composition of Meat | Unit 1 | Unit 2 | Unit 3 | Unit 4 | Unit 5 | Unit 6 |
Block-2 Quality of Fresh Meat | Unit 1 | Unit 2 | Unit 3 | Unit 4 | Unit 5 | Unit 6 |
Block-3 Storage of Fresh Meat | Unit 1 | Unit 2 | Unit 3 | Unit 4 | Unit 5 | Unit 6 |
Practical Manual | Experiment 1 | Experiment 2 | Experiment 3 | Experiment 4 | Experiment 5 | Experiment 6 |
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