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Aug 24, 2024
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ANSC 4860 - Meat Science and Technology3 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 Fall 2024 Schedule of Classes
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