ANSI 3232
Advanced Meat Evaluation
Oklahoma State University · UGRD · Fall 2026
1 section
Catalog description
Description: Advanced evaluation of carcasses and wholesale cuts of beef, pork and lamb. Same course as FDSC 3232 .
Sections
Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #oklahoma_state-0393Fall 2026UGRD
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