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Grading Basis: Graded
An introduction to meat, dairy and poultry products. Issues concerning regulatory standards, nutritive value, safety and quality assessment will be emphasized. Laboratories will emphasize the production and processing of these animal food products. Taught with ANSC 3343.
Last Refreshed: 24-JAN-20 05.20.24.497844 AM
|1208 1225 1 001||Fall 2020||Storrs||In Person||Mancini, Richard||001||Reg||TuTh 11:00am‑11:50am
|1208 1224 1 001L||Fall 2020||Storrs||In Person||Mancini, Richard||001L||Reg||We 12:20pm‑3:20pm
||0/5||Meets with Ansc 253/W-001L|