POSC 628

Advanced Poultry Meat Further Processing

Texas A&M University · UGRD · Fall 2026

1 section

Catalog description

Credits 3. 3 Lecture Hours. The science and practice of value added products; physical, chemical, microbiological and functional characteristics of value-added poultry products as they affect consumer acceptance, efficiency of production and regulatory approval. Prerequisite: Graduate classification.

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Class #texas_am-7047Fall 2026UGRD

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