FDSC 3063
Meat Processing
University of Wyoming · UGRD · Fall 2026
1 section
Catalog description
Principles of applicable meat protein chemistry, heat transfer and other processing parameters applicable to production of sausage, cured meat, and other processed products. A variety of processed meat products will be manufactured in lab.
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Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #wyoming-2077Fall 2026UGRD2 credits
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