Apr 19, 2024  
2013-2014 General/Graduate Catalog - Expires August 2019 
    
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2013-2014 General/Graduate Catalog - Expires August 2019 [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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