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May 05, 2024
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AVS 547 - Advanced Meat Science (3) Microstructure and chemistry of skeletal muscle and connective tissue. Chemical and physical changes during the conversion of muscle to meat and their relationship to meat quality and processing. Meat preservation. Analytical methods.
Prerequisite(s): AVS 427/427L and CHM 321/321L , or consent of instructor. Component(s): 3 lecture discussions.
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