|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: firstname.lastname@example.org.