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Chapter 13 - Meat and Meat Product

jtf_intro_to_food_sci_and_food_systems_3rd_ed_254009512
$3.00 each
Type

Contents

  • Major Concept
  • Objectives
  • Key Terms
  • Meat and By-Products
  • Grading
  • Color
  • Curing
  • Tenderizing
  • Processed Meats
  • Smoking
  • Cooking
  • Freezing
  • Nutritional Value
  • Meat Substitutes
  • Exercises
  • Resources
  • Review

Ag 101

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