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Apr 19, 2024
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ASI 310 - Poultry and Poultry Product EvaluationCredits: (2) Applied knowledge of physical and anatomical characteristics for evaluating poultry for egg and meat production. Evaluation of ready-to-cook poultry products as well as eggs on their exterior, interior, and broken-out appearance according to the latest USDA standards.
Note Two two-hour labs a week.
Requisites Recommended prerequisite: ASI 106.
When Offered Fall
UGE course No
K-State 8 None
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