Dec 12, 2024  
2015-16 Undergraduate Catalog 
    
2015-16 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.


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