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Course

Food Analysis.

Description

The roles of food analysis, sampling, recording and interpreting of results, experimental errors; Spectroscopy theory, atomic absorption, spectrophotometry and chromatography techniques such as paper, thin layer, GLC and HPLC.

Academic Year

2013-2014

Attachments

Created at 12/30/2009 9:31 AM by khalil ismail
Last modified at 10/30/2013 2:16 PM by khalil ismail