10:52:00 AM
- Automation
- Global Perspective
- Structure and Muscle Physiology
- Live Bird Handling
- Primary Processing of Poultry
- HACCP in Primary Processing
- Inspection and Grading
- Stunning
- Portioning, Deboning and Fresh Meat Composition
- Further Processing – Equipment
- Meat Processing, Cooling and Preservation Methods
- HACCP in Cooked Meat Operations
- Principles of Meat Processing
- Battering and Breading – Production Under HACCP
- Microbiology and Sanitation
- Evaluating Texture and Sensory Attributes
- Evaluating Water/Fat Binding and Colour
- Waste Treatment and By-Products
Print 
PDF
0 Comments:
Post a Comment