| |
Apr 24, 2024
|
|
|
|
|
ASI 930 - Advanced Meat ScienceCredits: (3)
Basic biochemical, physiological, and histological properties of muscle and related tissues; muscle contraction, rigor mortis, and muscle hydration; maturation; processing by thermal, dehydration, and cold sterilization techniques; meat flavor chemistry; meat research techniques.
Note
Three hours rec. a week.
Requisites
Pr.: ASI 777 or equiv.; and a course in biochemistry.
When Offered
I, On sufficient demand
KSIS Course Search
Add to Portfolio (opens a new window)
|
|
