Importance of microbiological risk management in the stabilization of food processing co-products
Course Material
- Food Industrial Waste Management
- Sources
- Characterists
- Physically Method
- Chemical Method
- Biological treatment of waste
- Biological oxygen demand
- Fat and oil industry waste utilization
- Bakery waste treatment
- High value co-products from plant foods: cosmetics and pharmaceuticals
- High value co-products from plant foods: Nutraceuticals, micronutrients and functional ingredients
- Importance of microbiological risk management in the stabilization of food processing co-products
- Introduction to Food Waste Treatment: The 14001 Standards
- Meat Processing by-products/ co-products
- Utilization of whey
- Waste
- Chapters 16
- Department Botany
- Teacher
Dr. Abdul Ghani
