Legacy Course Catalog
FS 451 - Meat Processing
| Effectivity: | 08/20/2001 - 05/10/2003 @ Purdue West Lafayette Traditional |
|---|---|
| Credits: | 2 |
| Instructional Types: | Lab Lec |
| Usually Offered: | spr |
| Short Title: | Meat Processing |
| Description: | Principles of meat and meat by-products utilization and processing into sausage, and cured and canned meat items; techniques of raw material selection, measurement and evaluation; effect of government regulations, curing, comminution, and thermal processing. |
| School: | Agriculture |
| Department: | Department Of Food Sciences |
| Credit By Exam: | NO |
| Repeatable Flag: | NO |
| Temporary Flag: | NO |
| Full Time Privilege Flag: | NO |
| Honors Flag: | NO |
| Variable Title Flag: | NO |
Fall 2007 *** indicates the course was still an active course and was transferred to the Banner Catalog effective Spring 2008. This course was not expired Fall 2007.
