BPVI-042 MINCE AND MINCE BASED PRODUCTS
Block-1 Fish Mince Unit 1 Unit 2 Unit 3 Unit 4 Block-2 Surimi Unit 1 Unit 2 Unit 3 Unit
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BPVI-028 MARKETING AND ENTREPRENEURSHIP
Block-1 Marketing Unit 1 Unit 2 Unit 3 Unit 4 Block-2 Enterpreneurship Unit 1 Unit 2 Unit 3 Unit 4
Read MoreBPVI-027 UTILISATION OF ANIMAL BY-PRODUCTS
Block-1 Introduction of Animal By-Products Unit 1 Unit 2 – Block-2 By-Products Processing Plant Unit 3 Unit 4 Unit 5
Read MoreBPVI-026 POULTRY PRODUCTS TECHNOLOGY
Block-1 Eggs and Egg Products Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Block-2 Fresh Poultry Meat Technology
Read MoreBPVI-025 MEAT PACKAGING AND QUALITY
Block-1 Packaging Unit 1 Unit 2 Unit 3 Unit 4 Block-2 Sensory Evaluation Unit 5 Unit 6 Unit 7 –
Read MoreBPVI-023 FRESH MEAT TECHNOLOGY
Block-1 Structure of Muscle and Composition of Meat Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Unit 6
Read MoreBPVI-022 MEAT ANIMALS AND ABATTOIR PRACTICES
Block-1 Meat Animals Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Block-2 Abattoir Practices Unit 1 Unit 2
Read MoreBPVI-021 FUNDAMENTALS OF MEAT SCIENCE
Block-1 Biochemistry Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Block-2 Nutrition Unit 1 Unit 2 Unit 3
Read MoreBNSL-012 PRACTICAL ASPECTS OF NURSING ADMINISTRATION-II
Block-1 Practical Manual Practical 1 Practical 2 Practical 3 Practical 4 – Practical 5 Practical 6 Practical 7 Practical 8
Read MoreBNSL-011 PRACTICAL ASPECTS OF NURSING ADMINISTRATION-I
Block-1 Practical Manual Practical 1 Practical 2 Practical 3 Practical 4 Practical 5 Practical 6 Practical 7
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