Jan 13, 2025  
2020-2021 Undergraduate and Graduate Catalog 
    
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2020-2021 Undergraduate and Graduate Catalog [ARCHIVED CATALOG]

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ANSC 5405 - Advanced Processed and Cured Meat Science

4 Semester Credit Hours
Advanced application of scientific principles and practices to manufactured meat products. Interrelationships among muscle ingredients, processing technologies, storage conditions, and stability of cured muscle foods. S, even.


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