FDSC 3033

Meat Technology

Oklahoma State University · UGRD · Fall 2026

1 section

Catalog description

Description: The basic characteristics of meat and meat products as they relate to quality. Product identification, economy, nutritive value, preservation, and utilization. No credit for students with credit in ANSI 2253 or ANSI 3333 . Previously offered as ANSI 3033.

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Class #oklahoma_state-3334Fall 2026UGRD

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Instructor: Staff

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