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Apr 19, 2024
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FDSCI 811 - Food FermentationCredits: (4) Application of the principles of microbiology to the understanding of the fermentation of various categories of foods. Chemical, biochemical and microbiological changes under controlled and uncontrolled conditions.
Note Two hours lec. and six hours lab a week.
Requisites Pr.: BIOL 455.
When Offered II
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