Nov 24, 2024  
2019-2020 Academic Catalog 
    
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2019-2020 Academic Catalog [Archived Catalog]

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

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

Prerequisites / Corequisites
Prerequisite(s): ANSC 101.

Lec. 1 Lab. 4 Cr. 3


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