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laksilu-viduraga-peiris documents
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Starch and Glycogen
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How to Pack Fresh Fruits and Vegetables Doc
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Single Cell Protein Report
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Lactic Acid Bacteria Project
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Criteria for Incoming Inspection for Fruit
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Determination of Fiber
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Determination of Fat
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Determination of Ash
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Kjeldhal Method
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Wine Making
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Wine Making
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Microbiological Examination of Dairy Products
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IMVIC test
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Lipid Characteristic Lak
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Formulation of Rice Flour Biscuit
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Blanching
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31241352 Tomato Sauce
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31241246 Canning of Food
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Non Alcholic Rice Drink
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Detection and Enumeration of the Most Probable Numberlaks
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Detection and Enumeration of the Most Probable Number of coliforms
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