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ANSC 209
Meat Animal Carcass Eval
Credit: 3 hours.
(ANSCI 209) Study principles and techniques used in meat animal and carcass evaluation along with factors that influence composition, meat quality and preparation. Students planning to enroll in ANSC 310 and 312 should take ANSC 209 in their sophomore year. Prerequisite: ANSC 100.
Section Information
| CRN | Type | Section | Time | Days | Location | Instructor |
| 29926 | laboratory | AB1 | 01:00 PM - 02:50 PM | MW | room 120
Meat Science Laboratory | Carr, T |
| 29927 | lecture- discussion | AE1 | 01:00 PM - 01:50 PM | F | room 120
Meat Science Laboratory | Carr, T |
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