ANSC 4700 - Meat Processing

Institution:

Auburn University

Subject:

Description:

LEC. 3, LAB. 3. Pr., ANSC 3700 Integration of topics in meat and non-meat ingredient chemistry and their applications to muscle food processing. Physical, chemical and sensory properties of fresh and processed meat products.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.auburn.edu

Phone Number:

(334) 844-4000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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