| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| BEY242 | FOOD CHEMISTRY AND ANALYSES II | 4 | 5 | 4 | 5 |
SOURCE MATERIALS & RECOMMENDED READING |
|---|
| Demirci M. (2008).Gıda Kimyası, 4. Baskı, Onu Grafik, istanbul. |
| Rajuva, T.R., & Joy, P. (2014). Food Technology Lab Manual. https://www.researchgate.net/publication/306017974 |
| Uylaşer, V., & Başoğlu, F. (2016). Temel Gıda Analizleri. Dora Yayıncılık. |
| Kontogiorgos, V. (2021). Introduction to Food Chemistry (pp. 19–53). Springer. |
| Miller, D. D., & Yeung, C. K. (2022). Food Chemistry: A laboratory Manual (2nd ed.). Wiley. ISBN: 978-1-119-71460-6. |