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Apr 25, 2024
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ASI 777 - Meat TechnologyCredits: (3) Physical, chemical, and microbiological effects of processing technologies on meat products. Non-meat ingredient functionality, processing techniques, and quality parameters associated with processed meat maufacturing.
Note Two hours lec. and three hours lab a week.
Requisites Pr.: ASI 350; senior or graduate standing.
When Offered II
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