Subcourse Components

The subcourse instructional material consists of six lessons as follows:

Lesson 1, Introduction to Food Deterioration.

Lesson 2, Deterioration of Meat and Meat Products.

Lesson 3, Deterioration of Waterfoods.

Lesson 4, Deterioration of Dairy Products and Shell Eggs.

Lesson 5, Deterioration of Fresh Fruits and Vegeables.

Lesson 6, Deterioration of Semiperishable Subsistence

Here are some suggestions that may be helpful to you in completing this subcourse:

--Read and study each lesson carefully.

--Complete the subcourse lesson by lesson. After completing each lesson, work the exercises at the end of the lesson, marking your answers in this booklet.

--After completing each set of lesson exercises, compare your answers with those on the solution sheet that follows the exercises. If you have answered an exercise incorrectly, check the reference cited after the answer on the solution sheet to determine why your response was not the correct one.

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