Oenology (2010) |
Subjects |
VINEGAR MAKING: TECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS |
IDENTIFYING DATA | 2012_13 | |||||||||||||||||
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 | ||||||||||||||||||
Prerequisites | ||||||||||||||||||
Department | Bioquímica i Biotecnologia Enginyeria Química |
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Coordinator |
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francisco.lopez@urv.cat mjesus.torija@urv.cat 0 |
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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. |