Universität Wien FIND

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270040 VO+UE Sensorial evaluation and technology of fish, meat and egg (2017S)

3.00 ECTS (2.00 SWS), SPL 27 - Chemie
Continuous assessment of course work


Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first serve).


max. 20 participants
Language: German



Blockveranstaltung im Juni
Vetmed, Inst. für Fleischhygiene, Seminarraum im 3. Stock

3x ein Halbtag VO
1x ein Tag Sensorik
1x ein Halbtag Exkursion

Terminvereinbarungen in der Vorbesprechung
Vorbesprechung am 23. März von 10-11 Uhr im Semiarraum 1


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: Mo 07.09.2020 15:41