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ANSC 317

Meat Selection, Evaluation and Grading

Texas A&M University 2 credits ANSC

Course Description

Selection and grading of carcasses and wholesale cuts of beef, pork and lamb; principles of evaluation included in carcass contests and progeny testing. Prerequisites: ANSC 107 and ANSC 108.

Code
ANSC 317
Credits
2
Subject
ANSC

Programs That Include This Course

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