ADSC 1050 - The Meat We Eat

Institution:
University of Georgia
Subject:
Description:
Designed to be a consumer-oriented elective that covers the use of red meat as a food source. Covers where meat comes from, inspection for wholesomeness, meat grading, safety, identification, processing, selection, preparation, and current issues in meat animal production.
Credits:
2.00
Credit Hours:
Prerequisites:
Corequisites:
Exclusions:
Level:
Instructional Type:
Lecture
Notes:
Additional Information:
Historical Version(s):
Institution Website:
Phone Number:
(706) 542-3000
Regional Accreditation:
Southern Association of Colleges and Schools
Calendar System:
Semester

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