Site pages
Current course
Participants
General
Topic 1
Topic 2
Topic 3
Topic 4
Topic 5
Topic 6
Topic 7
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
Learning Objectives
This chapter will facilitate the learner to become conversant with development and formulation of meat products such as sausages, meat patties, meat balls, meat soup, meat kababs, meat pickles, tandoori chicken, and sea food products such as surumi and smoked fish. |
Last modified: Tuesday, 10 April 2012, 12:19 PM