POSC 406: Poultry Further Processing

Poultry Science Texas A & M University-College Station 4.0 credits

Course Description

Credits 4.
3 Lecture Hours.
2 Lab Hours.Science and practice of value-added products; physical, chemical, microbiological and functional characteristics of value-added poultry products as they affect consumer acceptance, efficiency of production and regulatory approval.Prerequisites:CHEM 222; DASC 326 orFSTC 326/ANSC 326;POSC 309;POSC 405; junior or senior classification or approval of instructor.

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