ANSC 344
Fundamentals of Meat Processing.
North Dakota State University · UGRD · Fall 2026
1 section
Catalog description
Chemical and physical relationships in meat preservation, sausage production, and other meat product preparation. 1 lecture, 1 three-hour laboratory.
Sections
Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #north_dakota_state-0309Fall 2026UGRD2 credits
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