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305359 (v.1) Seafood Technology 501



 

Area:

Muresk Institute

Contact Hours:

5.0

Credits:

25.0

Lecture:

1 x 3 Hours Weekly

Practical:

1 x 2 Hours Weekly

Equivalent(s):

11451 (v.5) Seafood Processing 301
Introduction to post-harvest handling of fish and shellfish. Processes of spoilage of seafood products and methods of arresting them. The sensory properties of seafood and their importance in determining food acceptability. Methods of quality evaluation.Preservation methods. Public health aspects of fish 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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