Production and quality of dry-cured hams
Code:
269934
ECTS:
3.0
Lecturers in charge:
izv. prof. dr. sc.
Nives Marušić Radovčić
Lecturers:
Lectures:
izv. prof. dr. sc. Nives Marušić Radovčić
prof. dr. sc. Helga Medić
Seminar:
izv. prof. dr. sc. Nives Marušić Radovčić
Laboratory exercises:
izv. prof. dr. sc. Nives Marušić Radovčić
izv. prof. dr. sc. Nives Marušić Radovčić
prof. dr. sc. Helga Medić
Seminar:
izv. prof. dr. sc. Nives Marušić Radovčić
Laboratory exercises:
izv. prof. dr. sc. Nives Marušić Radovčić
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: