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303492 (v.1) Red Meat and Poultry Post Harvest Technology 281



 

Area:

School of Public Health

Contact Hours:

3.5

Credits:

25.0

Lecture:

1 x 2 Hours Weekly

Laboratory:

1 x 3 Hours Fortnightly
A detailed breakdown of the harvesting, processing and preservation of red meat, poultry and fermented meat products. Chemical structure, composition and post mortem biochemical metabolism associated with the processing of these meats. HACCP (Hazard Analysis Critical Control Point), illness and micro organisms which can cause illness in meat and meat products.


Availability

YearLocationPeriodInternalArea ExternalCentral External
2004Bentley CampusSemester 1Y  

Area
External
refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research.
Central
External
refers to external course/units run through the Curtin Bentley-based Distance Education Area

 
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