Università degli Studi di Parma

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Study of the aromatic fraction of food: methods for its determination and analysis

ACADEMIC YEAR2019/2020
COD. 1008959
dati insegnamento: 
LECTURERS: 
ACADEMIC YEAR: 2019/2020
YEAR OF STUDY: 1
SEMESTER: First semester
NUMBER OF CREDITS: 1
UNIT COORDINATOR: CIRLINI Martina
CONTACT HOURS: 6
INDIVIDUAL WORK HOURS: 18