Università degli Studi di Parma

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ENHANCEMENT OF LOCAL PRODUCTS: DISSECTION AND CUTS OF MEAT

COD. 1008451
TYPE OF COURSE: COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS

NAME OF LECTURER

ACADEMIC YEAR: 2020/2021
YEAR OF STUDY: 2
SEMESTER: Second semester
NUMBER OF CREDITS: 6
CONTACT HOURS: 51
INDIVIDUAL WORK HOURS: 99