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FSC 433 taught by Toree WIlliams (Course & Instructor) - Grade Details
(with breakdown by semester)
Course Title: Food Processing: Muscle Foods
Course Description: Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Product formulation and quality control.
This is an interdepartmental course. Equivalent Course: ANS 433
Spring 2020
Average Grade - 3.864
Median Grade - 4.0