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    McNeese State University
  Feb 19, 2018
2017-2018 Academic Catalog [Archived Catalog]

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ANSC 411 - Meat and Meat Products (Lec. 1, Lab. 4, Cr. 3)

Course designed to orient the student in slaughtering, processing, and preservation of meats, meat identification, and the meat packing industry.

Prerequisite: ANSC 101.

Lec. 1 Lab. 4 Cr. 3

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