Critical evaluation of current literature on the effects of ingredients and processing on quality characteristics of foods. Not to be taken if credit received for NU FS 481. Prerequisites: NU FS 374 and 3 units BIOCH or consent of instructor.
Critical evaluation of current literature on the effects of ingredients and processing on quality characteristics of foods. Not to be taken if credit received for NU FS 481. Prerequisites: NU FS 374 and 3 units BIOCH or consent of instructor.
