Meat Science: Learning Objectives

Learning Objectives

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

Home
- Site pages
  - Tags
  - Calendar
  - Site news
- Current course
  - Meat Science
    - Participants
    - General
    - Topic 1
    - Topic 2
    - Topic 3
    - Topic 4
    - Topic 5
    - Topic 6
    - Topic 7
      - Learning Objectives
      - Processing of Meat
      - Principles of Processing Meat
      - Modern Processing Technologies in Comminution of Meat
      - Modern Processing Technologies in Curing of Meat
      - PODCAST
      - Quiz
    - Topic 8
    - Topic 9
    - Topic 10
    - Topic 11
    - Topic 12
    - Topic 13
    - Topic 14
    - Topic 15
    - Topic 16
    - Topic 17
    - Topic 18
    - Topic 19
    - Topic 20
    - Topic 21
    - Topic 22
    - Topic 23
    - Topic 24
    - Topic 25
    - Topic 26
    - Topic 27
    - Topic 28
    - Topic 29
    - Topic 30
    - Topic 31
    - Topic 32
    - Topic 33
    - Topic 34
    - Topic 35
- Courses

LPT 321: Meat Science (1+1)

Learning Objectives

Navigation