Fatin Said Hassanin|Courses

Number of courses : 20
Number of uploaded files for these courses from students : 0
HACCP system
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Research Methods
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Chemical residues in foods
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Food Microbiology
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Food chemistry
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Sanitation programmer
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parasitic , bacterial and viral diseases in slaugh
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chemical residues in food
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food chemistry to sophomore of FQC programme
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fish& meat by products to senior of FQC programme
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abattoirs
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A.M & P.M of slaughtered animals
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Food chemistry
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- Food born pathogens and food technology are te
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abnormal conditions and malpractice
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Animal by products
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Food technologyand preservation of food
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fish and fish products
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- Poultry meat ,its products&HACCP system
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Meat and meat products
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