Bone-In Further Processed
Participants evaluate 10 boneless poultry products on quality factors like coating defects and consistency of shape.
2023 PSS5 #5
This class has been viewed 11 times over the past month
2024 PSS #5
With explanation by TAMU officials
2022 Alvin #7
This class has been viewed 14 times over the past month
2022 San Antonio #8
This class has been viewed 5 times over the past month
2024 PSS #8
With explanation by TAMU officials
2024 PSS #3
This class has been viewed 60 times over the past month
2023 PSS #9
This class has been viewed 4 times over the past month
2022 Deer Park #8
This class has been viewed 3 times over the past month