AGRI 3333 - Fundamentals of Meat Science

Institution:

Northwestern Oklahoma State University

Subject:

Description:

The anatomical, basic chemical, and physical characteristics of meat animals. The application of scientific principles to the processing and economical utilization of meat animals, as well as in the manufacture of meat products, is emphasized in laboratory.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.nwosu.edu

Phone Number:

(580) 327-1700

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.