ANSI 3333 - Meat Science

Institution:

Oklahoma State University-Main Campus

Subject:

Description:

Lab 3. Prerequisite(s): 2253, CHEM 1215 or equivalent. Anatomical and basic chemical and physical characteristics of meat animals studied. The application of scientif ic principles to the processing and economical utilization of meat animals, as well as in the manufacture of meat products emphasized in the laboratory. ( Same course as FDSC 3333)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.okstate.edu/

Phone Number:

(405) 744-5000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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