ANSC 409

spring 2011

All Classes

Meat Science

Credit: 4 hours.

Fundamental biological principles that influence growth, composition, processing, preservation, and quality of meat and meat products. Prerequisite: CHEM 104 and CHEM 105; MCB 100 and MCB 101, or MCB 300 and MCB 301.

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Detail	Status		CRN	Type	Section	Time	Day	Location	Instructor