BOR VOCATIONAL SCHOOL / QUALITY CONTROL AND ANALYSIS OF FOOD / GKK2002 - MEAT AND MEAT PRODUCTS ANALYSIS-II

GENERAL INFORMATION ABOUT THE COURSE

           
Course Code Semester   Course Type   Course Level   Course Language
     
  
Course Title Theoretical Practical ECTS
Turkish Name of the Course
Course Coordinator E Mail
Assistant Staff of the Course E Mail
Course Objective
Brief Content of the Course
Prerequisites

Course Objectives
 
Course Objectives 
1To make sausage analyzes
2To analyze emulsion type meat products
3To make pastrami analysis
4To make roasting analyzes
5Analyzing canned meat products
 
Course Category
Course Category Percentage
Expertise /Field Courses