6722 - 肉品品質管制特論 英授 Taught in English
Quality Control of Meat Products
教育目標 Course Target
藉由品質管制理論之教授及實際工廠品管之操作，使學生瞭解肉品品管之意義。課程包含肉品添加物與肉品質之關係，肉品品管之理論與實際操作，肉品品管制度之設立，危害分析重要管制奌制定等。
Through the professors of quality control management and the operation of actual factory quality control, students can understand the meaning of meat quality control. The course includes the relationship between meat additives and meat quality, the management discussion and actual operation of meat quality management, the establishment of meat quality control systems, and the formulation of important hazard analysis controls.
參考書目 Reference Books
Food Quality Control. Sutherland. Wolfe.
Quality Control of Post-Mortem Muscle. Ockerman. 1980
Food Quality Control. Sutherland. Wolfe.
Quality Control of Post-Mortem Muscle. Ockerman. 1980
評分方式 Grading
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授課大綱 Course Plan
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相似課程 Related Courses
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 6722
- 學分 Credit: 0-3
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上課時間 Course Time:Wednesday/2,3,4
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授課教師 Teacher:吳勇初
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修課班級 Class:畜產碩博1,2
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