May 22, 2018  
2017-2018 General/Graduate Catalog - Expires August 2023 
    
2017-2018 General/Graduate Catalog - Expires August 2023 [Archived Catalog]

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AGSC 122 - Introductory Meat Science


Fundamental properties and composition of meat and its nutritive value. Carcass evaluation, wholesale and retail meat cut selection, grading, identification, and economic value.

Credits: 3
NOTE:
* The Science Lab Fee applies to this course.



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