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Excellent work sir. Really helpful education.
Thank you sir
One of the finest lectures on meat preservation.Keep up the good work!!
Thank you for this class I have an exam soon on meat technology but am finding it difficult to keep it all in cos I don't fully understand it so your class is very helpful. Thank u
Most Welcome!
Good information sir....
Excellent
🖤
Tq so much sir.. This video explanation was really Appreciatable 👏
if possible , please can you a session on Dry & Wet Curing.Thanks
Thank you. ❤❤❤
Thank you
Thank u very much sir
What cold needed for salt cyprinid or sardin?
Sir pl tell canning preservative method it's affect to health
Sir What is the shelf life of a proper smoked chicken or Motton?
Bhai kuch hindi mai bhi kar liya karo
Bhai sahab Hindi me bole sbko English nhi ati hai.pls
Excellent work sir. Really helpful education.
Thank you sir
One of the finest lectures on meat preservation.Keep up the good work!!
Thank you for this class I have an exam soon on meat technology but am finding it difficult to keep it all in cos I don't fully understand it so your class is very helpful. Thank u
Most Welcome!
Good information sir....
Excellent
🖤
Tq so much sir.. This video explanation was really Appreciatable 👏
if possible , please can you a session on Dry & Wet Curing.Thanks
Thank you. ❤❤❤
Thank you
Thank u very much sir
What cold needed for salt cyprinid or sardin?
Sir pl tell canning preservative method it's affect to health
Sir What is the shelf life of a proper smoked chicken or Motton?
Bhai kuch hindi mai bhi kar liya karo
Bhai sahab Hindi me bole sbko English nhi ati hai.pls