Please use this identifier to cite or link to this item:
http://data.ute.udn.vn/handle/123456789/4006Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Trần Thị Ngọc Thư | - |
| dc.date.accessioned | 2026-06-30T16:29:59Z | - |
| dc.date.available | 2026-06-30T16:29:59Z | - |
| dc.date.issued | 2026-06-30 | - |
| dc.identifier.uri | http://data.ute.udn.vn/handle/123456789/4006 | - |
| dc.description.abstract | This course provides students with fundamental knowledge of meat and seafood raw materials, biochemical changes, and the processing technologies for meat and seafood-based products. It aims to equip students with the ability to effectively operate and manage production lines for preliminary processing and further processing of meat and seafood products. | en_US |
| dc.description.tableofcontents | CHAPTER 1: INTRODUCTION TO MEAT AND SEAFOOD RAW MATERIALS CHAPTER 2: BIOCHEMICAL CHANGES IN MEAT AND SEAFOOD CHAPTER 3: PRIMARY PROCESSING TECHNOLOGY OF MEAT AND SEAFOOD RAW MATERIALS CHAPTER 4: MEAT AND SEAFOOD PROCESSING TECHNOLOGY | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Khoa Công nghệ Hóa học - Môi trường, Trường DDHSPKT, ĐHĐN | en_US |
| dc.subject | Meat | en_US |
| dc.subject | seafood material | en_US |
| dc.subject | meat processing | en_US |
| dc.subject | seafood processing | en_US |
| dc.title | Meat and Seafood Processing Technology | en_US |
| dc.type | Other | en_US |
| Appears in Collections: | Bài giảng bộ môn Công nghệ thực phẩm | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Bai giang slide CNCB Thit-thủy sản- tieng anh.pptx | 21.16 MB | Microsoft Powerpoint XML |  Sign in to read |
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