1 Credits

LaboratorySpring 2024
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Spring 2024 Instructors: Emily Ford, Laura Kerr

Application of scientific principles to the meat industry, with emphasis on all aspects of processing including: harvest; carcass grading and evaluation; fabrication; cured, smoked, and comminuted meat products; quality control; product development; and retail and food service merchandising.

Course ANSC 35101 from Purdue University - West Lafayette.

Fall 2024 Schedule:
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