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May 03, 2024
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ASI 671 - Meat Selection and UtilizationCredits: (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 111.
When Offered: Fall
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