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Oct 09, 2024
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FDSC 2040 - Principles of Meat Animal Evaluation(3) Provides study of the fabrication of carcasses into cuts, associated processing techniques, selection, preparation, and utilization of meat. Explores concerns and opportunities of the producer, packer, processor, retailer, and food service.
Prerequisite: Consent of Instructor. (1.5 hrs lec, 3 hrs lab)
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