ANSC 409 A - Meat Science
Fundamental biological principles that influence composition, processing, preservation, and quality of meat and meat products. Course Information: 3 undergraduate hours. 3 graduate hours. Prerequisite: ANSC 221 or equivalent, ANSC 222 or equivalent, ANSC 223 or equivalent, and ANSC 224 or equivalent.
Option 1Number of Required Visit(s): 0
Course Level: Graduate