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Institution:
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University of Georgia
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Subject:
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Description:
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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.
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Credits:
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2.00
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Credit Hours:
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Prerequisites:
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Corequisites:
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Exclusions:
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Level:
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Instructional Type:
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Lecture
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Notes:
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Additional Information:
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Historical Version(s):
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Institution Website:
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Phone Number:
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(706) 542-3000
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Regional Accreditation:
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Southern Association of Colleges and Schools
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Calendar System:
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Semester
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