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FNH 200
> Toxicants in Food and Foodborne Disease > Flashcards
Toxicants in Food and Foodborne Disease Flashcards
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FNH 200
(13 decks)
Food Science and the Canadian Food System
Chemical and Physical Properties of Food
Fat and Sugar Substitutes - Sensory Perception of Foods
Food Standards, Regulations, and Guides - Food Additives
Rational for Food Preservation
Thermal Preservation of Foods
Preservation of Foods by Low Temperature
Dehydration as a Food Preservation Method
Food Preservation with Biotechnology
Preservation of Foods by Ionizing Energy
Effects of Processing on Nutritive Values of Foods
Toxicants in Food and Foodborne Disease
Food, Nutrition, and Health
