| Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
|---|---|---|---|---|---|
| BEY146E | PRINCIPLES AND PRACTICES OF NUTRITION II | 2 | 6 | 4 | 6 |
KAYNAKLAR |
|---|
| Mahan, L. K., Escott-Stump, S., Raymond, J. L.; Krause, M. V. (2012). Krause's food & the nutrition care process-e-book. Elsevier Health Sciences. |
| Molt, M. (2001). Food for Fifty. Prentice Hall. |
| Ozilgen, Z. S. (2019). Cooking as a chemical reaction: culinary science with experiments. CRC Press. |