FST306: Food Analysis / Faculty of Applied Sciences
This course covers the basic properties of moisture, protein, carbohydrate, lipids, ash, fibre and vitamin and their roles in food system. The principle and applications of physical, chemical and instrumental methods for the qualitative and quantitative analyses of moisture, protein, carbohydrate, l...
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| Format: | Teaching Resource |
| Language: | English |
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Universiti Teknologi MARA (UiTM)
2020
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| Online Access: | https://ir.uitm.edu.my/id/eprint/93032/1/93032.pdf https://ir.uitm.edu.my/id/eprint/93032/ https://aims.uitm.edu.my/ |
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