98年第1學期-1980 禽肉加工 課程資訊

評分方式

評分項目	配分比例	說明
Four monthly exams	100	Each exam worth 25% of the course grade

教育目標

This course aims to develop students understanding of the scientific fundamentals of poultry meat and their processing. Emphasis is placed on the current technology of poultry product processing.

基本資料

選修課，學分數：3-0
上課時間：一/1,二/B,5[AG205]
修課班級：畜產系3,4
修課年級：年級以上
選課備註：

參考書目

1、Mountney, G.J. and Parkhurst, C.R., 1995. Poultry Product Technology. Haworth Press, Inc., New York, NY.
2、Sams, A.R., 2001. “Poultry Meat Processing”. CRC Press, Boca Raton, FL.
3、Stadelman, W.J., Olson, V.M., Shemwell, G.A., and Pasch, S., 1988. Egg and Poultry-Meat Processing. Ellis Horwood Ltd., Chichester, England.
4、Stadelman, W.J. and Cotterill, O.J., 1995. Egg Science and Technology. Haworth Press, Inc., New York, NY.
5、Brant, A.W., Goble, J.W., Hamann, J.A., Wabeck, C.J., and Walters, R.E., 1982. Guidelines for Establishing and Operating Broiler Processing Plants. U.S.D.A., Washington, D.C.
6、Mead, G.C., 1989. Processing of Poultry, Elsevier Applied Science, New York, NY.