FNH_V 309 (3) Food Processing
Preservation of tissue and fluid food systems by selected physical and chemical treatments with emphasis on product-process interactions. Prerequisite: One of PHYS 12, PHYS 100, PHYS 101, PHYS 106, PHYS 107, PHYS 117, PHYS 131, PHYS 157, PHYS 158, PHYS 170.