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Vue d'ensemble
Science des aliments : Advanced detailed treatment of the principal chromatographic and electrophoretic techniques associated with the analysis of carbohydrate, lipid and protein constituents of food.
Terms: Hiver 2025
Instructors: Bayen, Stephane; Ismail, Ashraf A (Winter)
Winter
3 lectures; one 3-hour lab
Prerequisite: Permission of instructor.
