Food Science

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ANSC 340

Principles of Meat Science

Introduction to the anatomical, physiological, developmental, and biochemical aspects conversion of muscle to meat and aspects of fresh and processed meat technology, preservation, microbiology, and current issues. 2 lectures, 1 two-hour laboratory. Spring. 3 credits.

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Instructor: Dr. Kasey Maddock-Carlin
Office: 168 Hultz Hall
Phone: 701-231-8797
E-mail: Kasey.Maddockcarlin@ndsu.edu

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