Advanced Meat Science and Technology
Texas A & M University-College Station
CourseANSC 447
Advanced basic and applied studies of meat science and/or technology utilizing the underlying physiological and structural components for conversion to human food; understanding the influence of pre- and post-harvest factors on meat quality, composition, color, packaging, sensory and preparation factors
Credits
4 credits
Course Code
ANSC 447
Related Courses
Prerequisites, corequisites, and courses that build on this one
Prerequisites
Complete these courses before enrolling