Загрузки by Laksilu Viduraga Peiris

Test Paper Grade 3 Sinhala Dec 2007.pdf

Test Paper G3 Sinhala Dec 2015.pdf

Test Paper G3 Buddhism Dec 2015.pdf

Test Paper G1 Buddhism Dec 2015

Test Paper G3 Our Heritage Dec 2015.pdf

Test Paper G2 Buddhism Dec 2015.pdf

Test Paper G3 Buddhism Dec 2014.pdf

Revenge

Formulation of Rice Flour Biscuit

Formulation of Ready to Eat Egg Spread

Blanching

31241294 Jam and Preserves

31241320-Milk

31241246 Canning of Food

31241294 Jam and Preserves

31241352 Tomato Sauce

31241320-Milk

Non Alcholic Rice Drink

Practical Microbiology

IMVIC testLaksilu

Detection and Enumeration of the Most Probable Numberlaks

Microbiological Examination of Dairy Products

IMVIC test

Detection and Enumeration of the Most Probable Number of coliforms

Wine Making

Pickling of Vegetables

Wine Making

Lipid Characteristic Lak

Deep Fryingpra Lak

Introduction Sugar is an Informal Term For

Areation of Cereal Dough by Yeast-Lak

Cereal Properties Lak

Deep Fryingpra Lak

Lipid Characteristic Lak

Introduction Sugar is an Informal Term For

Determination of Moisture Content

Determination of Moisture Content

Determination of Fiber

Determination of Fat

Determination of Ash

Kjeldhal Method

Food Allergy Report

Single Cell Protein Report

Lactic Acid Bacteria Project

Starch and Glycogen

Criteria for Incoming Inspection for Fruit