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Find Textbook Notes for FOOD 2400 at U of G

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Textbook Notes for FOOD 2400

Out of 11 Textbook NotesAbout U of G

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U OF G
FOOD 2400 Chapter Notes - Chapter 11: Sarcolemma, Avidin, Endoplasmic Reticulum
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1111
U OF G
FOOD 2400 Chapter Notes - Chapter 10: Surface Tension, Sulfoxide, Trimethylamine
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613
U OF G
FOOD 2400 Chapter Notes - Chapter 9: Furfural, Imidazole, Hydroxylation
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1614
U OF G
FOOD 2400 Chapter Notes - Chapter 8: Starch, Polysaccharide, Hydrolysis
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1013
U OF G
FOOD 2400 Chapter Notes - Chapter 7: Mouthfeel, Hemicellulose, Polysaccharide
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614
U OF G
FOOD 2400 Chapter Notes - Chapter 6: Maillard Reaction, Sugar Substitute, Caramelization
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1437
U OF G
FOOD 2400 Chapter Notes - Chapter 5: Triglyceride, Margarine, Hydrogenation
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1614
U OF G
FOOD 2400 Chapter Notes - Chapter 4: Short-Chain Fatty Acid, Lipid Peroxidation, Autoxidation
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1813
U OF G
FOOD 2400 Chapter Notes - Chapter 2: Maillard Reaction, Plasticizer, Reduction Potential
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1111
U OF G
FOOD 2400 Chapter Notes - Chapter 1: Metal, Sorption, Surface Tension
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1116
U OF G
FOOD 2400 Chapter Notes - Chapter 8: Microcrystalline Cellulose, Cyclodextrin, Methyl Cellulose
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458

Class Notes for FOOD 2400

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