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FOOD 2400 (15)

Class Notes for FOOD 2400

Introduction to Food Chemistry

FOOD 2400 Lecture 5: Unit 5 - Lipids Pt 3
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Unit 5 – Lipids Pt. 3 Hydrogenation • One of the major com...

University of Guelph
Food Science
FOOD 2400
FOOD 2400 Lecture 9: Unit 9 - Proteins Pt. 1
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Unit 9: Proteins – Structure and Classification Amino acids and t...

University of Guelph
Food Science
FOOD 2400
FOOD 2400 Lecture 8: Unit 8 - Carbs Pt 3
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Unit 8: Structural and Functional Properties of Food Polysaccharide...

University of Guelph
Food Science
FOOD 2400
FOOD 2400 Lecture 3: Unit 3 - Lipids 1
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Unit 3: Lipid – Nomenclature and Classification Structure of Lipi...

University of Guelph
Food Science
FOOD 2400
FOOD 2400 Lecture 6: Unit 6 - Carbs Pt 1
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Unit 6 – Characteristics of Carbs Structure of Carbs • Cx(H...

University of Guelph
Food Science
FOOD 2400
FOOD 2400 Lecture 11: Unit 11 - Protein Pt. 3
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Unit 11 – Classification of Food Proteins Animal Proteins • ...

University of Guelph
Food Science
FOOD 2400
FOOD 2400 Lecture 4: Unit 4 - Lipids Pt 2
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Unit 4: Lipids – Reactions in Lipids, Lipolysis and Oxidation Lip...

University of Guelph
Food Science
FOOD 2400
FOOD 2400 Lecture 2: Unit 2 - Water Pt. 2
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Unit 2 – Effects of Water Upon Food Stability Freezing and Ice St...

University of Guelph
Food Science
FOOD 2400
FOOD 2400 Lecture 10: Unit 10 - Proteins Pt 2
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Unit 10: Proteins – Chemical and Functional Properties Chemical C...

University of Guelph
Food Science
FOOD 2400
FOOD 2400 Lecture 7: Unit 7 - Carbs Pt 2
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Unit 7 – Structural and Functional Properties of Starches Polysac...

University of Guelph
Food Science
FOOD 2400
Laboratory Basics - Reference Guides

Lab safety is the cornerstone principle in this compelling Guide. A...

City College of San Francisco
ANAT - Anatomy
ANAT 14

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