Meat & Poultry Marination Short Course |
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From Tuesday, 21 July 2009 - 08:00
To Friday, 24 July 2009 - 17:00
Every day |
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This four-day intensive short course, consisting of lectures and demonstration, will cover the science of marinade retention in muscle, marinated product shelf life extension, and systems and procedures for marination, packaging and quality assurance. |
Location: University of Georgia, Athens, GA
Contact:
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HACCP EVENTS 
