Closeout Sale

The book covers  Processing of Fruit and Juice with their Types, Basics and Harvesting, Squashes Technology from Papaya, Banana and Carrot, Processing Technology of Fruit Processing and Juice Making Units,  Carbonated Soft Drinks , Acidulants,  Carbonated Drinks Manufacturing  Formula and Com..

MODERN TECHNOLOGY OF AGRO PROCESSING AND FOOD PACKAGNG PRODUCTS WITH PROJECT PROFILES PROCESSING OF GINGER Fresh immature ginger Preserved ginger Fresh mature ginger Dried ginger (saunth) Seed ginger Processing of fresh ginger Types of preserved ginger Preserved gi..

The book Modern Technology of Fresh Processed Meat and Coated Poultry Products with Manufacturing of Dried Meat Emulsions and Curing of Poultry Products Emulsified Products, Muscle Proteins in Poultry Products, Occupational health Hazards among Meat Plant Workers, Mechanical Separation of Poultry..

MODERN TECHNOLOGY OF PRINTING INKS SILK SCREEN PRINTING MACHINE Brief and General Description Brief Description of the Drawings Operation MODIFIED SILK SCREEN PRINTING MACHINE DEINKING FORMULATION FOR FLEXOGRAPHIC INKS Detailed Description of the Method ..

The book Casting Technology Hand Book  covers  Rules for Casting Design, Melting Furnaces and Refractories, Casting  Processes, Cast Irons, Various Types of Cast Steels, Production of Cast iron Castings, Production of Steel Castings RULES FOR CASTING DESIGN Factors Affecting Cas..

CHOOSING EGGS FOR HATCHING PURPOSES Basis for Egg Selection Care and Holding of Hatching Eggs Incubation Principles Proper Temperature Proper Humidity and Adequate Ventilation Turning of Eggs Sanitation Temperature of Incubation Room Quality..

The book Modern Technology of Food Additives, Sweeteners and Food Emulsifiers covers  Product Information, Biochemical Pathways for the Production of Flavour Compounds in Cheeses during Ripening, Sweetner (Natural Mixed), Artificial Sweeteners, Alternative Sweeteners, Stevia (Stevia rebaudiana) a..

The book Technology of  Food Chemicals, Pigments & Food Aroma Compounds Food colours, Biosynthesis of Food Constituents: Natural Pigments,Synthetic and Inorganic Pigments, Changes of Pigments in Anthocyanin Products,  Stability of Pigments, Vanillin Synthetic Flavoring from Spent Sulfite Liquor, ..

 TECHNOLOGY OF CHICKEN MEAT AND POULTRY PRODUCTS covers INTRODUCTION PRINCIPLES OF MEAT PROCESSING TECHNOLOGY Meat processing technology Equipment used in meat processing Meat Gsrinder (Mincer) Bowl cutter (bowl chopper) Filling machine (sausage stuffer) ..

The non-ferrous metals industry is a key sector is the Indian economy as it meet requirements of a wide range of key industries including engineering, electrical electronics, infrastructure, automobile and automobile components, packaging. Indian nonferrous metals industry segments: Primar..

Medical care is vital for our life, health and well being .But the waste generated from medical activities can be hazardous, toxic and even lethal because of their high potential for diseases transmission. The hazardous and toxic part of the waste from health care establishments comprising infect..