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Nov 06, 2024
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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.
Typically Offered Spring, even years
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