Learning objectives
Critical points characterization in raw meat production
FOOD HYGIENE 2
cod. 1003346
Academic year 2011/12
1° year of course - First semester
1° year of course - First semester
- Professor
- Academic discipline
- Ispezione degli alimenti di origine animale (VET/04)
- Field
- Attività formative affini o integrative
- Type of training activity
- Related/supplementary
16 hours
of face-to-face activities
of face-to-face activities
2 credits
hub:
-
course unit
in - - -
in - - -
Integrated course unit module: FOOD HYGIENE