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Apr 05, 2025
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ASI 777 - Meat TechnologyCredits: (3)
Physical, chemical, and microbiological affects of processing technologies on meat products. Non-meat ingredient functionality, processing techniques, and quality parameters associated with processed meat manufacturing.
Note
Two hours lecture and three hours lab a week.
Requisites
Prerequisite: ASI 350; senior or graduate standing.
When Offered
Spring, even years
UGE course
No
K-State 8
None
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