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FCH-MCO_CHP3Acad. year: 2008/2009
The subject Food chemistry III.represents the continuation of previous subjects Food chemistry I. and II.. Physico-chemical properties and reactions of food based on polysaccharides, proteins and lipids will be presented.
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Specification of controlled education, way of implementation and compensation for absences
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Classification of course in study plans
branch NPCO_CHTP , 2. year of study, winter semester, compulsory-optional
branch NKCO_CHTP , 2. year of study, winter semester, compulsory-optional
branch CKCO_CZV , 1. year of study, winter semester, compulsory-optional
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