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ANS 4635C

Meat Processing

University of Florida 3 credits Animal Sciences

Course Description

Basic principles of the use of muscle as food, process technology, meat inspection, regulations, quality control procedures, and marketing aspects. Prerequisite: ANS 3006, FOS 2040, or FOS 3042.

Code
ANS 4635C
Credits
3
Subject
Animal Sciences

Programs That Include This Course

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