Syllabus
| # | Title | Description |
|---|---|---|
| 1 | Major | |
| 2 | Identification and evaluation of animal products | |
| 3 | Livestock production | |
| 4 | Evaluation of animal products Improving animal products | |
| 5 | Slides | |
| 6 | Working hard | |
| 7 | 1- Hui, Y. H., Nip, W.-K., & Rogers, R. & Young, A. (2005). Meat science and applications. Taylor & Francis e-library. Hui, Y. H., Nip, W.-K., & Rogers, R. (2001). Meat science and applications. CRC Press. 2- Lazzaroni, C., Gigli, S., & Gabiña, D. (2007). Evaluation of carcass and meat quality in cattle and sheep. Wageningen Academic Pub. 3- Boylston, T., Chen, F., Coggins, P., Hydlig, G., McKee, L., Kerth, C., & Nollet, L. M. (2012). Handbook of meat, poultry and seafood quality. John Wiley & Sons. 4- Stadelman, W. J. & Cootterill, O.J. (1994). Egg science and Technology. Haworth Press. | |
| 8 | Slids | |
| 9 | Continues exams | |
| 10 | Pdf File |