AGPR 116 - meat Science I

Institution:

Walla Walla Community College

Subject:

Description:

The basic principles of anatomy, microbiology and nutritive value of meatInformation concerning food safety, meat inspection and grading and processing equipment will also be analyzed.

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wwcc.edu/

Phone Number:

(509) 522-2500

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Quarter

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