ANSC 340
Principles of Meat Science.
North Dakota State University · UGRD · Fall 2026
1 section
Catalog description
Introduction to the anatomical, physiological, developmental, and biochemical aspects conversion of muscle to meat and aspects of fresh and processed meat technology, preservation, microbiology, and current issues. 2 lectures, 1 two-hour laboratory.
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001
Availability not recently verifiedClass #north_dakota_state-0308Fall 2026UGRD3 credits
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