*RA2: That it comprise the process of transformation of the muscle in meat, the physical phenomena, physical-chemical and purely chemical that take place in this stage and the influence of the development of these phenomena in the characteristics and attributes of quality of the final product. |
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C2 C5 C6 C14
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*RA4: That it know which are the methods of conservation more used in the cool meat. |
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C5 C6 C12 C14 C15 C21
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*RA6: That the student was *capaza to apply these knowledges in the industry |
A2
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B2 B4 B5
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C21
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D1 D5 D7 D8
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