Jan 25, 2020  
2019-20 Undergraduate Catalog 
    
2019-20 Undergraduate Catalog
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ANSC 4860 - Meat Science and Technology

3 credit hours
Prerequisites: ANSC 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 2020 Schedule of Classes




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