NFSC 289 - Food Processing Laboratory
| Prexam Name | Semester | Date Uploaded |
|---|---|---|
| Syllabus | Spring 2017/2018 | 2019-02-14 |
| Project Final Project | Spring 2017/2018 | 2019-02-14 |
| Report Preparation of Food Emulsions | Spring 2017/2018 | 2019-02-14 |
| Report Preparation of Pickles | Spring 2017/2018 | 2019-02-14 |
| Report Preparation of Preserved Fruit Products II | Spring 2017/2018 | 2019-02-14 |
| Report Preparation of Preserved Fruit Products | Spring 2017/2018 | 2019-02-14 |
| Report Sensory Evaluation of Food Triangle Test | Spring 2017/2018 | 2019-02-14 |
| Report Preparation of Ketchup | Spring 2017/2018 | 2019-02-14 |
| Report Preparation of Cheese | Spring 2017/2018 | 2019-02-14 |
| Report Preparation of Bread | Spring 2017/2018 | 2019-02-14 |
| Notes Preparation of Bread | Spring 2017/2018 | 2019-02-14 |
| Notes Final Exam | Spring 2017/2018 | 2019-02-14 |
Information
| Course Name | NFSC 289 - Food Processing Laboratory |
| Course University | American University of Beirut |
| Course Instructor(s) | |
| Course Subject |