| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| BEY413E | FOOD PROCESSING METHODS | 7 | 3 | 3 | 6 |
SOURCE MATERIALS & RECOMMENDED READING |
|---|
| Bellinghouse, V. C., & Bellinghouse, V. C. (2009). Food Processing: Methods, Techniques and Trends. Nova Science Publishers. |
| Owens C. M, Alan R. (2010). Poultry Meat Processing. Sams Taylor & Francis Group. |
| Sinha, N., Hui, Y. H., Evranuz, E. Ö., Siddiq, M., & Ahmed, J. (2010). Handbook of vegetables and vegetable processing. John Wiley & Sons. |