270040 VO+UE Sensorial evaluation and technology of fish, meat and egg (2017S)
Continuous assessment of course work
Labels
Registration/Deregistration
Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).
- Registration is open from Tu 24.01.2017 08:00 to Su 26.02.2017 23:59
- Deregistration possible until Su 12.03.2017 23:59
Details
max. 20 participants
Language: German
Lecturers
Classes
Blockveranstaltung im Juni
Vetmed, Inst. für Fleischhygiene, Seminarraum im 3. Stock
1x ein Tag Sensorik
1x ein Halbtag ExkursionTerminvereinbarungen in der Vorbesprechung
Vorbesprechung am 23. März von 10-11 Uhr im Semiarraum 1
Information
Aims, contents and method of the course
Assessment and permitted materials
Minimum requirements and assessment criteria
Examination topics
Reading list
Association in the course directory
LC-2, LCH II-2
Last modified: Sa 08.07.2023 00:21