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Nov 27, 2024
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ASI 930 - Advanced Meat Science
Basic biochemical, physiological, and histological properties of muscle and related tissues; muscle contraction, rigor mortis, and muscle hydration; maturation; processing by thermal, dehydration, and cold sterilization techniques; meat flavor chemistry; meat research techniques.
Credits: (3)
Note:
Three hours rec. a week.
Requisites:
Pr.: ASI 777 or equiv.; and a course in biochemistry.
When Offered:
Fall, on sufficient demand
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