Jun 20, 2019  
2019-2020 Academic Catalog 
    
2019-2020 Academic 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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