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Sep 28, 2024
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CHEM-315 Food Chemistry 3 cr. Repeatable for Credit: No Organic biochemistry of foods: enzymatic and non-enzymatic changes associated with food preparation and storage (Maillard- Browning reaction), denaturation of protein, changes in color, odor, texture and nutritive value. Techniques for isolation and identification of biochemical constituents of foods. Prerequisites: take CHEM-201
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