Bone-In Further Processed
Participants evaluate 10 boneless poultry products on quality factors like coating defects and consistency of shape.
2024 PSS #3
With explanation by TAMU officials
2022 Deer Park #7
This class has been viewed 10 times over the past month
2020 Klein #3
This class has been viewed 4 times over the past month
2024 PSS #9
This class has been viewed 147 times over the past month
2021 EastCentral #8
This class has been viewed 7 times over the past month
2022 Deer Park #8
This class has been viewed 3 times over the past month
2021 EastCentral #1
This class has been viewed 16 times over the past month
2024 PSS #7
This class has been viewed 25 times over the past month