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