Semester:
Fall of every year
Credits:
Total Credits: 1 Lab Hours: 3
Prerequisite:
ANS 201 or concurrently
Description:
Processing and evaluation of meat, milk and egg products.
Semester:
Fall of every year
Credits:
Total Credits: 1 Lab Hours: 3
Prerequisite:
ANS 201 or concurrently
Description:
Processing and evaluation of meat, milk and egg products.