Information Package / Course Catalogue
Sensory Analysis in Animal Origin Foods
Course Code: VBH556
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 0
Credit: 1
Lab: 0
ECTS: 3
Objectives of the Course

To teach the sensory analysis techniques of animal origin foods.

Course Content

Sensory analysis techniques , their applications

Name of Lecturer(s)