Course Description

42-231 Animal and Poultry Products W(2-3)

The identification, classification, grading, purchasing and processing methods of animal and poultry products will be considered. Emphasis will be placed on studying, handling and sanitation procedures; the factors affecting composition and palatability; and the utilization of the products in the hotel, institutional and restaurant trades.

Prerequisites: 10-234 or 54-270.

1996-97 Undergraduate Calendar

Last revised: August 28, 1996. Contact: ccrenna@registrar.uoguelph.ca.