Selected standard methods for assay of food components; principles and methodology of both classical and instrumental techniques for food analysis. ; FSTC 311; CHEM 227; CHEM 237 or approval of department head or instructor Credits 3. 1 Lecture Hour. 4 Lab Hours.
Selected standard methods for assay of food components; principles and methodology of both classical and instrumental techniques for food analysis. ; FSTC 311; CHEM 227; CHEM 237 or approval of department head or instructor Credits 3. 1 Lecture Hour. 4 Lab Hours.
