Chemistry Folio
Finalmenteee food tecc
15 - 1 Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display. *See PowerPoint image slides for all figures and tables.
Prepared by Dr. Sally Soileau Nutrition Extension Agent LSU AgCenter Food Safety.
1 ©2002 Learning Zone Express Louanne Kaupa, RD, LN.
Chapter 5 Developing the offer Lecture objectives After going through this chapter, you should be able to: identify the core, tangible and extended product.
A. Describe ways in which protein is used in food preparation. b. Identify the essential and nonessential amino acids. c. Compare and contrast complete.
Food labels
Radioactivity
08 Digestive System.ppt
The Uses of Radioisotopes
Spiritual brochure final
