This is the practical component of Meat Science and Technology. Students practice the slaughtering and dressing of meat animals, evaluation of meat quality and perform experiments in the dehydration, freezing, canning, curing, smoking and pickling of meat products.
Course Code:
AGP 302
No. of Credits:
1
Level:
Level 300
Course Semester:
First Semester
Select Programme(s):
Agro-Processing