Nov 21, 2024  
2010-2011 General/Graduate Catalog - Expires August 2016 
    
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2010-2011 General/Graduate Catalog - Expires August 2016 [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 hours


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