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FDSC 652 Separation Techniques in Food Analysis 2 (3 credits)

Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

Administered by: Graduate Studies

Overview

Food Science : Advanced detailed treatment of the principal chromatographic and electrophoretic techniques associated with the analysis of carbohydrate, lipid and protein constituents of food.

Terms: Winter 2013

Instructors: There are no professors associated with this course for the 2012-2013 academic year.

  • Winter
  • 3 lectures; one 3-hour lab
  • Prerequisite: Permission of instructor.