AN S 460 3 Spring 2021 - Processed Meats

Spring 2021
3 credit hours
Enrollment Limit: 
January 25, 2021 - May 7, 2021
Joseph Sebranek,, 515-294-1091
Course Description: 
Physical, chemical and biological properties of meat important to processed meat product characteristics. Ingredients, technology and equipment used for cured meats, loaf products and fresh, cooked, dry and semi-dry sausage products.
Course Prerequisites: 
AN S 270
Proctor Requirements: 
Students must make arrangements for a proctor for the exams

Tuition and Fees

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