Code du cours PārZ4035
Crédits 5.25
La quantité totale d'heures en classe140
Nombre de conferences24
Nombre de travaux pratiques et des séminaires32
La quantitē d'heures de travail autonome d'un ētudiant84
Date de l'approbation du cours12.10.2011
1. D.-H. Belitz., W. Grosch, P. Schieberle. Food Chemistry, 3th edn., Berlin etc: Springer – Verlag, 2004, p. 1070.
2. S. Damodaran. K. Parkin, O. R. Fennema (ed.). Fennema's Food Chemistry, 4th edn., by CRC Press, New York, 2007, p. 1160.
3. J. M. de Man, Principles of Food Chemistry, 3th edn., New York, Springer, 2013, p. 498.
4. T. Coultate. Food: The Chemistry of its Components, 6th edn., by the Royal Society of Chemistry’s, 2016, p. 620.
P.C.K. Cheung, B.M. Mehta (Eds.) Handbook of food chemistry, 1st ed. Springer, 2015, p. 1173.
1. Food Chemistry;
2. Annual Review of Food Science and Technology
3. Journal of Functional Foods