976318 Technology of meat production
This page is available under these URLs:
- Semester hours
- Lecturer (assistant)
- Wetscherek, Wolfgang , Wernert, Wolfgang
- Offered in
- Sommersemester 2022
- Languages of instruction
Slaughter and fresh meat technology, production of meat products, equipment for production, hygienic and legislative aspects
- Objective (expected results of study and acquired competences)
This lecture aims understanding knowledge of techologies in meat production from slaughter to the consumer including hygienic and legislative aspects.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.