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lilacduck426
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University of British Columbia
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UBC
FNH 200 Lecture Notes - Lecture 13: Natural Health Product, Nutraceutical, Bran
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UBC
FNH 200 Lecture Notes - Lecture 6: Thermal Death Time, Aseptic Processing, Food Preservation
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UBC
FNH 200 Lecture Notes - Lecture 10: Canadian Food Inspection Agency, Food Irradiation, Canadian Nuclear Safety Commission
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UBC
FNH 200 Lecture Notes - Lecture 12: Glycoside, Cyanide Poisoning, Solanine
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UBC
FNH 200 Lecture Notes - Lecture 2: High Fructose Corn Syrup, Maillard Reaction, Starch Gelatinization
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UBC
FNH 200 Lecture Notes - Lecture 9: Canadian Food Inspection Agency, Charcuterie, Food Preservation
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UBC
FNH 200 Lecture Notes - Lecture 11: Food Preservation, Pyridoxine, Vitamin K
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UBC
FNH 200 Lecture Notes - Lecture 7: Food Preservation, Freezer Burn, Frozen Food
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UBC
FNH 200 Lecture Notes - Lecture 5: Food Preservation, Food Browning, Foodborne Illness
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UBC
FNH 200 Lecture Notes - Lecture 8: Maillard Reaction, Food Preservation, Instant Mashed Potatoes
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UBC
FNH 200 Lecture Notes - Lecture 4: Canadian Food Inspection Agency, Federal Meat Inspection Act, Food Additive
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UBC
FNH 200 Lecture Notes - Lecture 3: Acceptable Daily Intake, Diabetes Canada, Olestra
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UBC
FNH 200 Lecture Notes - Lecture 1: Food Science, Food Microbiology, Corn Syrup
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FNH 200
Final Exam
Study Guide
UBC
FNH 200 Study Guide - Final Guide: Cheese Curd, Cheddar Cheese, Mold Health Issues
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FNH 200
Final Exam
Study Guide
UBC
FNH 200 Study Guide - Midterm Guide: Thickening Agent, Stevia Rebaudiana, Apple Sauce
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