Credit: 4 hours.

Fundamental biological principles that influence growth, composition, processing, preservation, and quality of meat and meat products. Prerequisite: CHEM 104 and CHEM 105; MCB 100 and MCB 101, or MCB 300 and MCB 301.

Section Information
CRN	Type	Section	Time	Days	Location	Instructor
29977	laboratory	AB1	01:00 PM - 02:50 PM	T	room 139 Meat Science Laboratory	McKeith, F; Killefer, J
29979	lecture- discussion	AE1	10:00 AM - 10:50 AM	MWF	room 120 Meat Science Laboratory	McKeith, F; Killefer, J

View schedules for

ANSC 409Meat Science

ANSC 409
Meat Science