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FST261: Introduction to Food Chemistry / Faculty of Applied Sciences

This subject is aim at giving students comprehensive knowledge on the food commodities from a chemical standpoint. The primary emphasis is on their composition and the changes occur during their processing and storage. The food commodities includes oils and fats, meat, fish, egg, milk, cereals and f...

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Main Author: UiTM, Faculty of Applied Sciences
Format: Teaching Resource
Language:English
Published: Universiti Teknologi MARA (UiTM) 2019
Subjects:
Curriculum
Universiti Teknologi MARA
Online Access:https://ir.uitm.edu.my/id/eprint/93025/1/93025.pdf
https://ir.uitm.edu.my/id/eprint/93025/
https://aims.uitm.edu.my/
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id my.uitm.ir.93025
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spelling my.uitm.ir.930252024-03-21T15:20:34Z https://ir.uitm.edu.my/id/eprint/93025/ FST261: Introduction to Food Chemistry / Faculty of Applied Sciences UiTM, Faculty of Applied Sciences Curriculum Universiti Teknologi MARA This subject is aim at giving students comprehensive knowledge on the food commodities from a chemical standpoint. The primary emphasis is on their composition and the changes occur during their processing and storage. The food commodities includes oils and fats, meat, fish, egg, milk, cereals and flours and fruits and vegetables. Universiti Teknologi MARA (UiTM) 2019 Teaching Resource NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/93025/1/93025.pdf FST261: Introduction to Food Chemistry / Faculty of Applied Sciences. (2019) [Teaching Resource] (Unpublished) https://aims.uitm.edu.my/
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Curriculum
Universiti Teknologi MARA
spellingShingle Curriculum
Universiti Teknologi MARA
UiTM, Faculty of Applied Sciences
FST261: Introduction to Food Chemistry / Faculty of Applied Sciences
description This subject is aim at giving students comprehensive knowledge on the food commodities from a chemical standpoint. The primary emphasis is on their composition and the changes occur during their processing and storage. The food commodities includes oils and fats, meat, fish, egg, milk, cereals and flours and fruits and vegetables.
format Teaching Resource
author UiTM, Faculty of Applied Sciences
author_facet UiTM, Faculty of Applied Sciences
author_sort UiTM, Faculty of Applied Sciences
title FST261: Introduction to Food Chemistry / Faculty of Applied Sciences
title_short FST261: Introduction to Food Chemistry / Faculty of Applied Sciences
title_full FST261: Introduction to Food Chemistry / Faculty of Applied Sciences
title_fullStr FST261: Introduction to Food Chemistry / Faculty of Applied Sciences
title_full_unstemmed FST261: Introduction to Food Chemistry / Faculty of Applied Sciences
title_sort fst261: introduction to food chemistry / faculty of applied sciences
publisher Universiti Teknologi MARA (UiTM)
publishDate 2019
url https://ir.uitm.edu.my/id/eprint/93025/1/93025.pdf
https://ir.uitm.edu.my/id/eprint/93025/
https://aims.uitm.edu.my/
_version_ 1794641547738742784
score 13.211869

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