Principles of and procedures for analysis of the chemical and physical properties of food; proximate analysis; introduction to instrumental analysis; reporting and analysis of data. Prerequisite: Either (a) CHEM_V 205, (b) CHEM_V 210, or (c) CHEM_V 211; and either (a) CHEM_V 203 or (b) CHEM_V 233.
Principles of and procedures for analysis of the chemical and physical properties of food; proximate analysis; introduction to instrumental analysis; reporting and analysis of data. Prerequisite: Either (a) CHEM_V 205, (b) CHEM_V 210, or (c) CHEM_V 211; and either (a) CHEM_V 203 or (b) CHEM_V 233.
