TR EN

FOOD CHEMISTRY AND ANALYSIS II DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu Dersin Adı Yarıyıl Süresi(T+U) Kredisi AKTS Kredisi
BEY242E FOOD CHEMISTRY AND ANALYSIS II 4 5 4 5

KAYNAKLAR

Belitz H. D., Grosch, P. W.(2009). Schieberle, Food Chemistry, 4th revised and extended Edition, Springer.
Weaver C. M, Daniel J. R. (2003).Food Chemistry Laboratory A Manual for Experimental Foods, Dietetics and Food Scientists, Second Edition, CRC.
Velisek J. (2013). Chemistry of Food. First Edition,John Wiley & Sons.
Dongfeng W., ( 2012)Food Chemistry, Nova Science Publishers, Incorporated.
Watson, R. R., & Preedy, V. R. (2015). Genetically Modified Organisms in Food: Production, Safety, Regulation and Public Health. Academic Press.
Venema, K., & do Carmo, A. P. (2015). Probiotics and prebiotics. Wageningen: Caister Academic Press.