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±Ê°¿³§°äÌý52504. Egg and Meat Technology. 4 Hours.
Study of the science and practice of processing poultry meat and egg products; examination of the physical, chemical, functional and microbiological characteristics of value added poultry products; factors affecting consumer acceptance and marketing of poultry products and the efficiency of production. Graduate degree credit will not be given for both ±Ê°¿³§°äÌý43104 and ±Ê°¿³§°äÌý52504. Corequisite: Lab component. Prerequisite: (°ä±á·¡²ÑÌý14203 and °ä±á·¡²ÑÌý14201) or (°ä±á·¡²ÑÌý12103 and °ä±á·¡²ÑÌý12101) and µþ±õ°¿³¢Ìý10103 and µþ±õ°¿³¢Ìý10101. (Typically offered: Fall)