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FOOD 530 Charcuterie 3.0 Credits
Students learn about the chemistry and techniques of curing, brining, and smoking. Items covered include classic and modern, forcemeats, pates, galantines, terrines, and sausages (fresh and dry).
Repeat Status: Not repeatable for credit
Peace Engineering MS
https://catalog.drexel.edu/graduate/collegeofengineering/peaceengineering/
...World Bank, the World Food Programme, FEMA, DOS...506 Serious gaming : DIGM 530 , DIGM 531 Interactivity...