Università degli Studi di Parma

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Oil, fat and processed meat technologies

ACADEMIC YEAR2021/2022
COD. 1006556
dati insegnamento: 
TYPE OF COURSE: COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
ACADEMIC YEAR: 2021/2022
YEAR OF STUDY: 3
SEMESTER: Second semester
NUMBER OF CREDITS: 6
UNIT COORDINATOR: CHIAVARO Emma
CONTACT HOURS: 42
INDIVIDUAL WORK HOURS: 108