NWCCD 2008-09 Catalog 
    Mar 20, 2023  
NWCCD 2008-09 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: (3.00 cr.)

Lecture/Lab Hours
(1 lect, 4 lab hrs/week)

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