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Class Notes for NUTR 211

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NUTR 211 Lecture 13: Fats and Oils in Food Preparation
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NUTR 211 Lecture 16: Eggs
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NUTR 211 Lecture 14: Milk
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NUTR 211 Lecture 15: Cheese
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NUTR 211 Lecture 10: Legumes, Nuts, and Seeds
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NUTR 211 Lecture 12: Starch
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NUTR 211 Lecture Notes - Lecture 11: Chicory, Sorbitol, Phytase
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NUTR 211 Lecture Notes - Lecture 1: Brittleness, Ripeness, Theobromine
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NUTR 211 Lecture Notes - Lecture 4: Stew, Braising, Caramelization
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NUTR 211 Lecture 5: Food Safety video
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NUTR 211 Lecture Notes - Lecture 3: Hydrolysis, Caffeine, Sucrose
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NUTR 211 Lecture Notes - Lecture 2: Miso
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NUTR 211 Lecture Notes - Lecture 7: Broccoli, Init, Xanthan Gum
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NUTR 211 Lecture Notes - Lecture 8: Carotene, Pectin, Anthocyanin
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NUTR 211 Lecture Notes - Lecture 6: Hazard Analysis And Critical Control Points, Eggnog, Generally Recognized As Safe
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NUTR 211 Lecture Notes - Lecture 9: Couscous, Thiamine, Quinoa
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649

Textbook Notes for NUTR 211

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Study Guides for NUTR 211

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