NWCCD 2012-13 Catalog 
    
    Apr 25, 2024  
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NWCCD 2012-13 Catalog [This is an Archived Catalog.]

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FDSC 2060 - Fresh Meat Processing

Fresh Meat Processing includes fabrication of carcasses into cuts, associated processing techniques, selection, preparation, and utilization of meat, and concerns and opportunities of the food service producer, packer, processor, and retailer.

Credits: 3

Lecture/Lab Hours: 1 lecture, 4 lab hrs/week


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