Introduction to the compositional variation, processing, selection, storage, cookery, palatability, nutritional value, and safety of red meat, poultry, fish, and dairy products. Meets CFANS interdisciplinary requirement.
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All Instructors
This total also includes data from semesters with unknown instructors.
Kyle Rozeboom
7 terms from Fall 2017 to Fall 2023
Fall 2023
Fall 2022
Fall 2021
Fall 2020
Fall 2019
Fall 2018
Fall 2017
Gopher Grades is maintained by Social Coding with data from Summer 2017 to Summer 2024 provided by the Office of Institutional Data and Research