AGRI 201 - Meat Selection and Utilization

Credit Hours 3
Lecture: 3 Lab: 0
A study of the total meat industry including the meat production factory, processing and purveying methods of meat, and the nutritive economics of meat in a contemporary diet. Prerequisite: - Corequisite: -
Concurrent: -
Is course repeatable for credit? No
Is this course variable hours? No
Mode of Delivery
Traditional

Is this a Human Relations/Diversity Course? No