ASCI 310
Fresh Meats
University of Nebraska-Lincoln · UGRD · Fall 2026
1 section
Catalog description
Fresh meat from beef, pork, lamb, and poultry. Characteristics of muscle, meat technology, preservation, merchandising concepts, and markets.
Sections
Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #nebraska_lincoln-ASCI310Fall 2026UGRD3 credits
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