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 or FSTC 326/ANSC 326; POSC 309; POSC 405; junior or senior classification or approval of instructor 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 or FSTC 326/ANSC 326; POSC 309; POSC 405; junior or senior classification or approval of instructor Credits 4. 3 Lecture Hours. 2 Lab Hours.
