Bone-In Further Processed
Participants evaluate 10 boneless poultry products on quality factors like coating defects and consistency of shape.
2021 Georgia #7
This class has been viewed 11 times over the past month
2025 PSS #7
This class has been viewed 59 times over the past month
2021 Hondo #8
This class has been viewed 38 times over the past month
2024 PSS #7
This class has been viewed 14 times over the past month
2023 PSS #7
This class has been viewed 14 times over the past month
2022 Alvin #2
This class has been viewed 9 times over the past month
2024 PSS #7
With explanation by TAMU officials
2024 PSS #7
This class has been viewed 29 times over the past month