| Utilization of Aquatic Food Resources [ARCHIVED CATALOG] | 2016-2017 Undergraduate Catalog
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Print this PageFSN 440 - Utilization of Aquatic Food Resources
Utilization and food quality of wild and farmed aquatic animals including production, chemical/physical properties, nutritional value, post-harvest changes, processing systems, regulatory issues, by-product utilization and food safety. Lec 3.
Prerequisites: BIO 100 and CHY 121 or permission.
Course Typically Offered: Spring, Odd Years
Credits: 3
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