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BESİN KİMYASI VE ANALİZLERİ I DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu Dersin Adı Yarıyıl Süresi(T+U) Kredisi AKTS Kredisi
BEY201 BESİN KİMYASI VE ANALİZLERİ I 3 5 4 5

KAYNAKLAR

Belitz, H. D., Grosch, W., & Schieberle, P. (2009). Food chemistry (4th revised and extended ed.). Springer.
Coultate, T. P. (2016). Food: The chemistry of its components (6th ed.). Royal Society of Chemistry.
Kontogiorgos, V. (2021). Introduction to food chemistry (pp. 19–53). Introduction to food chemistry. Springer.
Miller, D. D., & Yeung, C. K. (2022). Food chemistry: A laboratory manual (2nd ed.). Wiley.
Velisek, J. (2013). Chemistry of food (1st ed.). John Wiley & Sons.
Wang, D. (2012). Food chemistry. Nova Science Publishers.
Watson, R. R., & Preedy, V. R. (2015). Genetically modified organisms in food: Production, safety, regulation and public health. Academic Press.