An S560 - Processed Meats.

Institution:

Iowa State University

Subject:

Description:

(2-2) Cr. 3. S. Prereq: 270. Physical, chemical and biological properties of meat important to processed meat product characteristics. Ingredients, technology and equipment used for cured meats, loaf products and fresh, cooked, dry and semi-dry sausage products.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.iastate.edu

Phone Number:

(515) 294-5836

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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