Mar 15, 2025  
2008-2009 Undergraduate Catalog 
    
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2008-2009 Undergraduate Catalog [ARCHIVED CATALOG] Add to Portfolio (opens a new window)

ASI 370 - Principles of Meat Evaluation

Credits: (2)
The use of subjective and objective standards to evaluate beef, lamb, and pork carcasses and wholesale cuts for both quality and yield of edible portion as they relate to value and consumer acceptance.

When Offered
Fall

UGE course
No


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