ANIMAL SCIENCES 515 - Commercial Meat Processing

Institution:

University of Wisconsin-Madison

Subject:

Description:

I; 2 cr. Principles and procedures in the commercial manufacture of processed meat products; sausage manufacturing, curing, smoking, freezing and packaging. P: An Sci 305 or Food Sci 410 or cons inst. Zool 101 & 102, or Zool 151 & 152 (recommended); Chem 103.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wisc.edu

Phone Number:

(608) 262-1234

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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