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HNES 261. Food Selection and Preparation Principles. 3 Credits.
Scientific principles underlying food selection, preparation, and preservation; integration of nutrition principles, food standards, cost comparisons, and new food developments. 3 lectures. Prereq: CHEM 117 or CHEM 121.
Credit By Examination
http://catalog.ndsu.edu/academic-policies/undergraduate-policies/credit-by-examination/
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