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Meat Technology

Course Arabicname

تكنولوجيا اللحوم

Course Credithours


Course Description

​This course deals with red meats, poultry meat and egg. It emphasizes on the structure, composition, spoilage, quality, processing and preservation of egg. It also covers the composition, processing, microbiology, spoilage, quality, formulation, curing, fermentation, cooking, and preservation of red meats and poultry meat​.

Course Linenumber

Course Name

Meat Technology

Course Syllabus
Created at 10/25/2022 10:24 by Hassan Ghozlan
Last modified at 10/25/2022 10:24 by Hassan Ghozlan