| Oenology (2010) |
 Subjects |
| VINEGAR MAKING: TECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS |
 
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| IDENTIFYING DATA | 2011_12 | |||||||||||||||||
| Subject (*) | VINEGAR MAKING: TECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS | Code | 19605208 | |||||||||||||||
| Study programme |
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Cycle | 2nd | |||||||||||||||
| Descriptors | Credits | Type | Year | Period | Exam timetables and dates | |||||||||||||
| 3 | Optional | Only annual |
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| Modality and teaching language | See working groups | |||||||||||||||||
| Prerequisites | ||||||||||||||||||
| Department | Bioquímica i Biotecnologia Enginyeria Química |
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| Coordinator |
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francisco.lopez@urv.cat montserrat.poblet@urv.cat mjesus.torija@urv.cat |
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| Lecturers |
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| Web | ||||||||||||||||||
| General description and relevant information | Study of the vinegar making process both from a microbiological and technological point of view | |||||||||||||||||
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| (*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation. | ||||||||||||||||||
