Vue d'ensemble
Science des aliments : A detailed treatment on the principal chromotographic and electrophoretic techniques that are associated with the analysis of carbohydrate, lipid, protein constituents of food.
Terms: Hiver 2010
Instructors: Phillips, Daphne (Winter)
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 300 or permission of instructor.