POULTRY FURTHER PROCESSING AND PRODUCTS
Auburn University
CoursePOUL 6140
LAB. 3. The course will provide an in-depth understanding of poultry product development, principles and practices, biochemistry, modern technologies used to assess product quality, sensory analysis, food safety as well as USDA regulations associated with poultry products. May count either POUL 5140 or POUL 6140.
- Credits
3 credits
- Course Code
POUL 6140