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Dec 21, 2024
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FOSC 0502 - Advanced Meat Science
Credits: 3
Semester: 2nd Semester.
Lecture: 2
Lab: 3
Physical, chemical, microbiological and histological, characteristics of meats. Processes affecting meat quality and methods of analysis.
Prerequisite(s): PHYS 0301 ; CHEM 0320 .
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