POUL 5140 - Poultry Further Processing And Products

Institution:

Auburn University

Subject:

Description:

LEC. 3, LAB. 3. Pr., CHEM 2030 or CHEM 2070. The chemistry and processing techniques used in manufacturing further processed poultry products. Methods used to analyze poultry product safety and quality. "Hands-on" experience with the commercialformulation, processing, and analysis of further processed poultry products. Credit will not be given for both POUL 5140 and POUL 6140.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.auburn.edu

Phone Number:

(334) 844-4000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.