Feb 26, 2021  
2014-15 Undergraduate Catalog 
    
2014-15 Undergraduate Catalog [ARCHIVED CATALOG]

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ABAS 4860 - Meat Science and Technology

3 credit hours
Prerequisites: ABAS 1410  and sophomore-level classification or higher. Selecting, inspecting, grading, fabricating, packaging, preserving, and cooking red meat products. Other topics include anatomy, structure, and composition of muscle, food safety, and microbiology. Offered Spring only.


Click here for the Spring 2021 Schedule of Classes




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