Università degli Studi di Parma

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TECHNOLOGY OF COOKED COLD MEATS AND SALAMI

COD. 19015
TYPE OF COURSE: OPTIONAL SUBJECTS
ACADEMIC YEAR: 2010/2011
YEAR OF STUDY: 3
SEMESTER: Secondo Semestre
NUMBER OF CREDITS: 3
CONTACT HOURS 24
INDIVIDUAL WORK HOURS 51

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