Jan 17, 2022  
2017-2018 Graduate Catalog 
    
2017-2018 Graduate Catalog [ARCHIVED CATALOG]

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ASI 671 - Meat Selection and Utilization

Credits: 2

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

Note:
One hour lecture-recitation and two hours lab a week.

Requisites:
Prerequisite: CHM 110 and CHM 111.

Typically Offered
Fall


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