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skyporpoise640
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Texas A&M University
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TAMU
NUTR 211 Lecture 13: Fats and Oils in Food Preparation
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TAMU
NUTR 211 Lecture 16: Eggs
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TAMU
NUTR 211 Lecture 14: Milk
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52
TAMU
NUTR 211 Lecture 10: Legumes, Nuts, and Seeds
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28
TAMU
NUTR 211 Lecture 12: Starch
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TAMU
NUTR 211 Lecture Notes - Lecture 11: Chicory, Sorbitol, Phytase
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TAMU
NUTR 211 Lecture 15: Cheese
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TAMU
FSTC 326 Lecture 27: Fermentation of Foods by Bacterial Microorganisms
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79
TAMU
FSTC 326 Lecture 29: Fermentation of Foods by Fungal Microorganisms
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TAMU
FSTC 326 Lecture 28: Introduction to phages and their application in food production
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28
TAMU
FSTC 326 Lecture Notes - Lecture 32: Microbiology, Serrano Pepper, Salmonella Enterica Subsp. Enterica
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25
TAMU
FSTC 326 Lecture 31: Produce Microbiology (fruits, vegetables, and nuts)
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NUTR 211
Final Exam
Study Guide
TAMU
[NUTR 211] - Final Exam Guide - Everything you need to know! (125 pages long)
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NUTR 489
Final Exam
Study Guide
TAMU
[NUTR 489] - Final Exam Guide - Comprehensive Notes for the exam (36 pages long!)
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27
FSTC 326
Final Exam
Study Guide
TAMU
[FSTC 326] - Final Exam Guide - Ultimate 133 pages long Study Guide!
skyporpoise640
133
55
HIST 105
Final Exam
Study Guide
TAMU
[HIST 105] - Final Exam Guide - Comprehensive Notes for the exam (171 pages long!)
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191
POLS 207
Final Exam
Study Guide
TAMU
[POLS 207] - Final Exam Guide - Comprehensive Notes for the exam (147 pages long!)
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172
TAMU
FSTC 326 Lecture Notes - Lecture 25: Organoleptic, Water Activity, Microorganism
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40
TAMU
FSTC 326 Lecture 23: Chemical Antimicrobials and Preservatives for Food Preservation (Ch 25)
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76
TAMU
FSTC 326 Chapter Notes - Chapter 27: Ice Crystals, Ionic Strength, Supercooling
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58
TAMU
FSTC 326 Lecture Notes - Lecture 26: Pascalization, Regulatory Agency, Pasteurization
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TAMU
FSTC 326 Lecture Notes - Lecture 24: Bacteriocin, Food Chemistry, Antimicrobial Peptides
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TAMU
NUTR 211 Chapter Notes - Chapter 1: Stew, Grilling, Griddle
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TAMU
NUTR 211 Lecture Notes - Lecture 4: Stew, Braising, Caramelization
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TAMU
NUTR 211 Lecture Notes - Lecture 1: Brittleness, Ripeness, Theobromine
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TAMU
NUTR 211 Lecture 5: Food Safety video
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TAMU
NUTR 211 Lecture Notes - Lecture 3: Hydrolysis, Caffeine, Sucrose
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46
TAMU
NUTR 211 Chapter Notes - Chapter 5: Celery, Marination, Headache
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30
TAMU
NUTR 211 Chapter Notes - Chapter 3: Braising, Mayonnaise, Grilling
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46
TAMU
NUTR 211 Chapter Notes - Chapter 1: Viscometer, Viscosity, Calorimetry
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40
TAMU
NUTR 211 Chapter 4: Chapter 4 - Storage
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TAMU
NUTR 211 Chapter Notes - Chapter 1: Theobromine, Sodium Chloride
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TAMU
NUTR 211 Lecture Notes - Lecture 2: Miso
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TAMU
NUTR 211 Chapter Notes - Chapter 5: Grilling
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TAMU
NUTR 211 Chapter 1: Gissien - Building Flavor
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40
TAMU
NUTR 211 Chapter Notes - Chapter 1: Umami
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TAMU
NUTR 211 Lecture Notes - Lecture 7: Broccoli, Init, Xanthan Gum
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TAMU
NUTR 211 Lecture Notes - Lecture 8: Carotene, Pectin, Anthocyanin
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TAMU
NUTR 211 Lecture Notes - Lecture 6: Hazard Analysis And Critical Control Points, Eggnog, Generally Recognized As Safe
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43
TAMU
NUTR 211 Chapter Notes - Chapter 3: Kohlrabi, Generally Recognized As Safe, Riboflavin
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