ANSC 337
Meat Merchandising
Texas A&M University · UGRD · Fall 2026
1 section
Catalog description
Credits 2. 1 Lecture Hour. 3 Lab Hours. Steps of meat processing and merchandising of retail and foodservice; merchandising practices such as selection, identification, fabrication, pricing, packaging and distribution. Prerequisites: ANSC 307 ; junior or senior classification.
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001
Availability not recently verifiedClass #texas_am-0658Fall 2026UGRD
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