Course Description
General introduction to nutrition, reproduction, breeding, management and description of marketing channels of animals and poultry. Equates live animal and carcass characteristics with market specifications. Factors of pre- and post-slaughter treatment are related to the shelf life of fresh and processed meats. MCCRAW/GREGORY
Fall 2024
Instructors
Meeting Patterns
Classes Start:
August 19, 2024
Classes End:
December 3, 2024
Location:
00340 Riddick Hall
Class Days:
W
Class Start Time:
1:55pm
Class End Time:
3:45pm
Class Type:
Laboratory
Credits:
0.00
Restrictions:
Requisite: Agricultural Institute Only Restricted to students in Agricultural Institute
