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ANEQ 353: Advanced Horse Evaluation
3.00 Credits
Colorado State University-Fort Collins
Fall.
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ANEQ 354: Introduction to Livestock Evaluation
3.00 Credits
Colorado State University-Fort Collins
Fall.
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ANEQ 354 - Introduction to Livestock Evaluation
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ANEQ 355: Advanced Livestock Evaluation
1.00 Credits
Colorado State University-Fort Collins
Fall, Spring. Prerequisite: ANEQ 354. Course may be taken twice for a maximum of 2 credits. Advanced criteria and techniques for evaluation of livestock; establishing comparative value; participating in intercollegiate competition.
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ANEQ 356: Introduction to Dairy Evaluation
3.00 Credits
Colorado State University-Fort Collins
Fall. Criteria and techniques for evaluation of dairy cattle; development of logical decision processes for establishing comparative value.
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ANEQ 357: Advanced Dairy Evaluation
2.00 Credits
Colorado State University-Fort Collins
Spring. Prerequisite: ANEQ 356. Advanced criteria and techniques for evaluation of dairy cattle; establishing comparative value; participating in intercollegiate competition.
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ANEQ 358: Equine Sales Management I
2.00 Credits
Colorado State University-Fort Collins
Fall. Prerequisite: ANEQ 102. Credit not allowed for both ANEQ 358 and ANEQ 300T. Skills necessary to organize, promote, and host an equine sale.
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ANEQ 359: Equine Sales Management II
2.00 Credits
Colorado State University-Fort Collins
Spring.
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ANEQ 360: Principles of Meat Science
3.00 Credits
Colorado State University-Fort Collins
Fall. Prerequisite: Three credits 100-level chemistry. Structure, composition, and biology of muscle and associated tissues, wholesomeness, nutritive value, and palatability of beef, pork, and lamb.
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ANEQ 361: Introduction to Meat Product Evaluation
3.00 Credits
Colorado State University-Fort Collins
Fall. Criteria and techniques for evaluation of meat products; development of logical decision processes for establishing comparative value.
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ANEQ 362: Advanced Meat Product Evaluation
1.00 Credits
Colorado State University-Fort Collins
Fall, Spring. Prerequisite: ANEQ 361. Course may be taken twice for a maximum of 2 credits. Criteria and techniques for evaluation of meat products; establishing comparative value; participating in intercollegiate competition.
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