Meat Technology - Syllabus: by Prof. Dr. Hilal Şahin Nadeem
Chapters |
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1: Meat composition and additives |
2: The biochemistry of meat & the tenderness of fresh meat |
3: Definitions of terms used in meat science and technology |
4: Additives and Preservatives in meat products |
5: Production of fermented meat products |
6: Production of emulsified meat products |
7: Production of poultry products |
8: Fish processing and products |
9: Meat color |