FSHN 517
spring 2012
All Classes
Fermented &Distilled Beverages
Credit: 2 hours.
The production technology, microbiology and chemistry (including the compositional chemistry, flavor chemistry, and chemistry of aging) of fermented and distilled beverages.
Prerequisite: Graduate student status, or a food microbiology course and a food chemistry or biochemistry course.
There may be a fee for Class Materials for some sections of this course.
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Section Status updates every 10 minutes.
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