Kursus ini merangkumi ciri fisiko-kimia komponen makanan seperti air, protein, lipid, karbohidrat, serat dietari, vitamin, mineral, perisa, pigmen, bahan toksik semulajadi, bahan cemar dan aditif makanan dalam makanan. Perkaitan di antara ciri fisiko-kim(This course covers the physico-chemical properties of food components such as water, proteins, lipids, carbohydrates, dietary fibres, vitamins, minerals, flavours, pigments, natural food toxicants, contaminants and additives in food. The relationship bet)
- Teacher: DR. RASHIDAH BINTI SUKOR .