Overview
Food Science : Theoretical aspects of wet chemical techniques including gravimetric and volumetric analyses, redoximetry, and separation techniques.
Terms: Fall 2020
Instructors: Wang, Yixiang (Fall)
Fall
3 lectures and one 3-hour lab
Dernières mises à jour en lien avec la COVID-19 disponibles ici.
Latest information about COVID-19 available here.
