Find Class Notes for ANSC 1645 at UConn

ANSC 1645 Lecture Notes - Lecture 34: Rigor Mortis, Ferrous, Myoglobin

ANSC 1645 Lecture Notes - Lecture 33: Pectinase, Lycopene, Chlorophyll

ANSC 1645 Lecture Notes - Lecture 32: Water Activity, Anaerobic Organism, Nitrite

ANSC 1645 Lecture Notes - Lecture 31: Iron Shell, Meat Tenderness, Lecithin

ANSC 1645 Lecture Notes - Lecture 30: Parmigiano-Reggiano, Swiss Cheese, Blue Cheese

ANSC 1645 Lecture Notes - Lecture 29: Nitrite, Botulism, Myoglobin

ANSC 1645 Lecture Notes - Lecture 28: Abbreviation, Actin, Tom Brown (Trombonist)

ANSC 1645 Lecture Notes - Lecture 27: Polyphenol Oxidase, Sodium Nitrite, Lycopene

ANSC 1645 Lecture Notes - Lecture 26: Sensory Analysis, Rheology, Viscosity

ANSC 1645 Lecture Notes - Lecture 25: Short-Chain Fatty Acid, Lipid Peroxidation, Bromelain

ANSC 1645 Lecture Notes - Lecture 24: Polysorbate 80, Bug Juice, Sugar Substitute

ANSC 1645 Lecture Notes - Lecture 23: Food Additives Amendment Of 1958, Calcium Silicate, Generally Recognized As Safe

ANSC 1645 Lecture Notes - Lecture 22: Tert-Butylhydroquinone, Rancidification, Lipid Peroxidation

ANSC 1645 Lecture Notes - Lecture 21: Convection Oven, Food Processing, Shelf Life

ANSC 1645 Lecture Notes - Lecture 20: Lactose Intolerance, Carbohydrate, Lactase

ANSC 1645 Lecture Notes - Lecture 19: Baking Powder, Lactose Intolerance, Mast Cell

ANSC 1645 Lecture Notes - Lecture 18: Monosodium Glutamate, Cheilitis, Hydrogen Sulfide

ANSC 1645 Lecture Notes - Lecture 17: Vegetable Oil, Triglyceride, Margarine