Course Information

Course Code:
Course Number:
Code Course Name Language Type
GID 418E Biochemical Changes During Food Processing English Elective
Local Credits ECTS Theoretical Tutorial Laboratory
3 4 3 0 0
Course Prerequisites and Class Restriction
Prerequisites None
Class Restriction None
Course Description
Postmortem changes of meat, changes during respiration and maturation period of fruits and vegetables, post harvest physiology of cereals, enzymatic changes in brewing process, biochemistry of baking, biochemistry of cheese and yogurt, effect of processes on nutrients, enzymatic spoilage reactions

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