COLLEGE STATION, Texas — Poultry 201, a new in-depth workshop covering all aspects of marination and batter and breading systems for poultry products, will be held here Oct. 22-24 on the Texas A&M University campus.
The workshop will be a combination of educational seminars and hands-on laboratory exercises to demonstrate the use of functional ingredients, equipment and troubleshooting when formulating further processed poultry products.
Topics will include meat chemistry, functional ingredients used, marination methods, cooking methods and equipment use/maintenance.
More information can be obtained by contacting Shelly McKee at Auburn University, 334-844-2765, Thank you for your interest in accessing the complete content. To continue reading, please register for free. By registering, you'll gain full access to our valuable resources, updates, and insights. If you already have an account please Log In.Register or Login to keep reading
