Food Chemistry And Analysis II
Subjective and objective methods used in the evaluation of food quality and nutritional quality, milk and dairy products, meat and products, eggs, cereals, tea, coffee, etc. composition, functional and structural properties of foods and beverages, bioactive nutritional components and functional nutrients
| Course Credit | Credit Fees | ECTS Credit | Season | Language | Lecturer | Course Calendar |
|---|---|---|---|---|---|---|
| 3 | 4 | SPRING | Turkish | Updating |