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Food Chem 3
Subject Content
The condensed notes for this
course must be seen as an aid to learning and certainly is not sufficient to cover all the
tasks given and the outcomes expected of the course. You MUST use the library, the
internet and your texbooks as an important resource to assure success in the subject.
Link to
document on strawberries and pectins Click here for Powerpoint
slides
Link to document on egg protein gelling properties Click
here for Powerpoint slides
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