Production and quality of dry-cured hams
Code:
269934
ECTS:
3.0
Lecturers in charge:
Nives Marušić Radovčić, Associate Professor, PhD
Lecturers:
Lectures:
Helga Medić, Full Professor, PhD
Nives Marušić Radovčić, Associate Professor, PhD
Seminar:
Nives Marušić Radovčić, Associate Professor, PhD
Laboratory exercises:
Nives Marušić Radovčić, Associate Professor, PhD
Helga Medić, Full Professor, PhD
Nives Marušić Radovčić, Associate Professor, PhD
Seminar:
Nives Marušić Radovčić, Associate Professor, PhD
Laboratory exercises:
Nives Marušić Radovčić, Associate Professor, PhD
Take exam:
Load:
1. komponenta
| Lecture type | Total |
|---|---|
| Lectures | 20 |
| Seminar | 9 |
| Laboratory exercises | 6 |
Description:
Learning outcomes:
Literature:
- Kemija i tehnologija šunki i pršuta, Dragan Kovačević, Sveučilište Josipa Jurja Strossmayera u Osijeku, 2017.
6. semester
Izborni predmeti - VI. semestar PT
-
Regular
studij
-
Food Technology
Consultations schedule:
- For consultation hours, please contact the course coordinator.