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Welcome to Poultry 201

Poultry 201 is an in-depth workshop that covers all aspects of marination and batter and breading systems for poultry products. Topics will include meat chemistry, functional ingredients used, marination methods, cooking methods and equipment use/maintenance.

Poultry 201 is organized and administered by:
Christine Alvarado, Texas A&M University
Casey Owens, University of Arkansas
Shelly McKee, USAPEEC

Upcoming Poultry 201 Dates:

August 15-17, 2017,
University of Arkansas, Fayetteville, AR

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