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ANSC 35101 - Meat Science Laboratory |
Credit Hours: 1.00. Application of scientific principles to the meat industry, with emphasis on all aspects of processing including: harvest; carcass grading and evaluation; fabrication; cured, smoked, and comminuted meat products; quality control; product development; and retail and food service merchandising. Typically offered Spring.
1.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory Offered By: College of Agriculture Department: Animal Sciences Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette |