ANSC 409

spring 2016
 
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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. 3 undergraduate hours. 3 graduate hours. Prerequisite: ANSC 221 or equivalent, ANSC 222 or equivalent, ANSC 223 or equivalent, and ANSC 224 or equivalent.

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