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
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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