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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 2024
Instructors: Bayen, Stephane (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 300 or permission of instructor.
