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ANS 322 Muscle Foods and Eggs
Processing and preserving fresh poultry, red meats, seafood, and eggs. Ante- and post-mortem events as they affect quality, yield, and compositional characteristics of muscle foods. Principles and procedures involved in the production of processedmeat items.
Typically offered in Fall only
Science, Technology, and Society (Minor)
...interdisciplinary minor providing students an opportunity to appreciate...and Civilization or HI 322 Rise of Modern...