| Catalog Content |
Carbohydrates: Carbohydrates I, Carbohydrates II; Carbohydrate Sources: Sugar, Starch, Honey, Molasses, Flour, Pasta, Grain; Properties, Functions, Sources, Daily Intake Recommendations, Insufficient or Excessive Intake of Protein, Fat, Vitamins and Minerals; Vitamin and Mineral Content of Foods, Losses During Preparation and Cooking Methods, Application of Some Recipes in the Laboratory in accordance with Nutrition Principles. |
Anadolu Info Package 
Turkish 
English