1 credit
Spring 2025 Laboratory Upper DivisionData from last updated 3/29/2025
Spring 2025
Application of scientific principles to the meat industry, with emphasis on all aspects of processing including: harvest; carcass grading and evaluation; fabrication; cured, smoked, and comminuted meat products; quality control; product development; and retail and food service merchandising.
Course ANSC 35101 from Purdue University - West Lafayette.Corequisites
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