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General
11 March - 17 March
18 March - 24 March
25 March - 31 March
1 April - 7 April
8 April - 14 April
15 April - 21 April
22 April - 28 April
29 April - 5 May
6 May - 12 May
13 May - 19 May
Learning Objectives
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This chapter will facilitate the student to gain an insight of principles of modern processing of meat and the developments made in the comminution and curing of meat. |
Last modified: Tuesday, 10 April 2012, 7:57 AM