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Mar 28, 2024
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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: Fall
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