تخطى إلى المحتوى الرئيسي
Biochimie alimentaire
Course search
اغلاق
Course search
تبديل إدخال البحث
English (en)
Français (fr)
العربية (ar)
Log in
المقررات الدراسية
Institut des Sciences de la Nature et de la Vie
Département des Sciences Biologiques et Agricoles
L3: Agronomie
S5: Agronomie
Biochimie alimentaire
Course contents
Course contents
Course contents
النشاط السابق
Recommended Prerequisites
النشاط التالي
Introduction
الانتقال إلى...
الانتقال إلى...
Chat & Forum
Author's presentation
Subject Taught
Course Objectives
Recommended Prerequisites
Introduction
Chapter 01: Wter in food PPT
Water in food & water activity
Adsorption isotherm
Proteins in food
PWN° 01: DETERMINATION OF WATER CONTENT BY OVEN DRYING METHOD
PWN°02 : EFFECT OF WATER ACTIVITY ON NON-ENZYMATIC BROWNING IN DIFFERENT FOOD MATRICES
