FSHN 418

spring 2009

All Classes

Food Analysis

Credit: 4 hours.

Principles and application of the chemical, physical, and instrumental methods used to determine the constituents of foods; special considerations applicable to the analysis of certain foods. Lecture and lab. Prerequisite: CHEM 232; FSHN 414; FSHN 416 or consent of instructor.

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Detail	Status		CRN	Type	Section	Time	Day	Location	Instructor