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Dec 07, 2024
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2015-2017 Undergraduate Catalog [ARCHIVED CATALOG]
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AGSC 4460 - Food Chemistry (3) The study of the function of food. Subjects include: food constituents-proteins, lipids, carbohydrates, mineral and trace elements, vitamins, enzymes; Effects of processing, storage and preparation. Two lectures and one laboratory period per week. Prerequisite(s): CHEM 1110, 1111 and CHEM 1120, 1121 .
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