ANSC 3701: Poultry Products Technology

3 Credits

Explores procurement, processing, and distribution of poultry meat, eggs, and further processed products. Composition, quality measurements, preservation, and economics are related to the biochemistry, microbiology, and technology involved in current processing methods.

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B+ Average (3.306)Most Common: A (25%)

This total also includes data from semesters with unknown instructors.

12 students

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