Jun 13, 2024  
2009-2010 Graduate Catalog 
    
2009-2010 Graduate Catalog [ARCHIVED CATALOG]

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ASI 671 - Meat Selection and Utilization


Emphasis on meat cut identification, muscle and bone anatomy, grades, fabricated meat, institutional cuts, specification writing, processing, meat preparation and shrinkage costs.

Credits: (2)

Note
One hour lec.-rec. and two hours lab a week.

Requisites
Pr.: CHM 110 and 111.

When Offered
I


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