FDSC 5833

Processed Meat

Oklahoma State University · UGRD · Fall 2026

1 section

Catalog description

Description: Meat and meat product composition. Techniques in the molding and forming of meat; sausage formulation; curing; quality control; and cost analysis. May not be used for degree credit with FDSC 4333 .

Sections

Current meeting, instructor, credit, and enrollment details

Updated 3 hours ago

001

Availability not recently verified

Class #oklahoma_state-3376Fall 2026UGRD

Days & times: No scheduled meeting time
Meeting dates: —
Location: —
Instructor: Staff

Class numbers and section codes come from the registrar.

Spot missing or incorrect course data?