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Nov 22, 2024
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ASI 310 - Poultry and Poultry Product Evaluation Credits: 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.
Repeat for Credit
N
Requisites:
Recommended prerequisite: ASI 106.
Typically Offered
Fall
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