Micro-teaching
Knives Sharpening
Micro-teaching
Carcass cut costing
Micro-teaching
Natural borders of bovine cuts
Micro-teaching
Anatomical borders of pork cuts
Micro-teaching
Importance of right angle cuts
Micro-teaching
The most important vector of contamination are the hands
Micro-teaching
Use of luminescence for preoperative inspection
Micro-teaching
What is the latent heat of fusion and what is it used for in sausage processing?
Micro-teaching
What is the PH and how to measure it?
Micro-teaching
What is the cost and benefit of Quality?
Micro-teaching
What is the cost and benefit of the Harmlessness?