ANSC 360
Meat and Muscle Biology
New Mexico State University-Main Campus · UGRD · Fall 2026
1 section
Catalog description
Course will explore in depth the antemortem and postmortem factors that influence the properties of meat.
Sections
Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #new_mexico_main_campus_2-ANSC360Fall 2026UGRD3 credits
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