NWCCD 2013-14 Catalog 
    
    Jul 13, 2024  
NWCCD 2013-14 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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