CANKIRI KARATEKIN UNIVERSITY Bologna Information System


  • Course Content
  • Week Topics Study Metarials
    1 Perception of salt R1 Chapter 1
    2 Salt consumption and health R1 Chapter 2
    3 Salt reduction programs R1 Chapter 33
    4 Functions of salt in foods R1 Chapter 4
    5 Holophilic microorganisms R1 Chapter 5
    6 Low sodium salts R1 Chapter 6
    7 Salt and meat R1 Chapter 7
    8 Salt and plant foods R1 Chapter 8
    9 Reducing salt in pickles R1 Chapter 9
    10 Salt and bakery products R1 Chapter 10
    11 Additives used in salt R1 Chapter 11
    12 Salt production and refining R1 Chapter 12
    13 Türkiye salts R1 Chapter 13
    14 World salts R1 Chapter 14
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