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Sep 04, 2024
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ABAS 4860 - Meat Science and Technology3 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 Fall 2024 Schedule of Classes
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