| 0603343 Meat Science and Technology |
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| Course Description : |
Structure and composition of different types of meats and methods of slaughtering and caracas preparation . Post-mortem changes in meats and factors affecting them. Spoilage of meats and Processing methods of different meat products and machinery and methods of prevention. equipment’s. |
| Department : | Nutrition%20and%20Food%20Technology |
| Program : | Bachelor%20in%20Food%20science%20and%20Technology%20%20 |
| Course Level : | Bachelor |
| Course Outline : |
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