1 Describe the chemical components, nutritive value and the physical properties of meat and meat products
2 Discuss the spoilage and other quality aspects of meat and meat products, including the significance of the major microorganisms associated with each type of product
3 Outline the major technological processes used in processing of Outline the methods used for processing meat and manufacturing meat products
4 Search for, retrieve, collate and prepare a document on in-depth information on a selected technical topic
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