Faculty of Agricultural, Life and Environmental Sciences
Critical evaluation of current literature on the effects of ingredients and processing on quality characteristics of foods. Prerequisites: NU FS 374 and 3 units in BIOCH.
| Section | Capacity | Class times | Login to view Instructor(s) and Location |
|---|---|---|---|
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LECTURE B1
(75771) |
16 |
2025-01-06 - 2025-04-09 (TR)
09:30 - 10:50
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