|
May 09, 2024
|
|
|
|
FOS 4454C Food Fermentations (3) Microbiological, Chemical And Physical Aspects Of Diverse Food Fermentations Are Discussed With Emphasis On Grape Fermented Products. Economic Aspects Of Different Processes To Produce Fermented Value-added Products From Indigenous Food Are Covered. Prerequisite: FOS 3042 ; Corequisite: FOS 4222C
Add to Portfolio (opens a new window)
|
|