ANSC 409

Spring 2012

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Meat Science
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Credit: 3 hours.

Fundamental biological principles that influence 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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CRN Type Section Time Day Location Instructor Section Details
29979
Lecture-Discussion
A
10:00AM -10:50AM
MWF
120 Meat Science Laboratory
McKeith, F
Dilger, A
Part of Term:
1
Date Range:
01/17/12-05/02/12
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