Code du cours PārZ4047

Crédits 2

La quantité totale d'heures en classe32

Nombre de conferences8

Nombre de travaux pratiques et des séminaires16

Nombre des travaux du laboratoire8

Date de l'approbation du cours11.10.2011

Auteurs du cours

author

Tatjana Ķince

author

Jeļena Zagorska

Connaissances de base

Biol5011,

Ķīmi1010,

Ķīmi2018,

PārZ1003,

Manuels

1. Food packaging and shelf life [elektroniskais resurss] : a practical guide / [edited by] Gordon L. Robertson. Boca Raton : Taylor & Francis, 2009. 404 p. Grāmata izdota arī iespiestā veidā. ISBN 9781420078459 (e-book : PDF).
2. How to Determine the Shelf-life and Date Marking of Food [elektroniskais resurss] Ministry of Primary Industries, New Zealand government, 2012, 28 p.
3. Validation of Product Shelf-life (Revision 2), published by: Food Safety Authority of Ireland Abbey Court [elektroniskais resurss], 2014, 45 p.
4. Food safety in the 21st century : public health perspective / editors Rajul Kumar Gupta, Puja Dudeja, Amarjeet Singh Minhas. London : Academic Press, [2017] xli, 584 lpp. : ilustrācijas ; 24 cm ISBN 9780128017739.

Ouvrages supplémentaires

1. Galoburda, Ruta, Pārtikas apstrādes alternatīvie procesi / Ruta Galoburda, Tatjana Rakčejeva ; Latvijas Lauksaimniecības universitāte. Pārtikas tehnoloģijas fakultāte. Jelgava : LLU, 2008. 94 lpp. : il. ; 30 cm. ISBN 9789984784861. 2. Стеле Р. (2008) Срок годности пищевых продуктов. Расчёт и испытание. Санкт-Петербург, ПРОФЕССИЯ. 480 стр. 3. Блэкберн К. де В. (2008) Микробиологическая порча пищевых продуктов. Санкт-Петербург, ПРОФЕССИЯ. 784 стр. 4. Man, John M. Principles of food chemistry / John M. de Man [un vēl 3 autori]. Fourth edition. Cham, Switzerland : Springer, [2017] xviii, 607 lpp. : ilustrācijas, tabulas ; 26 cm. Food Science Text Series ; . ISBN 9783319636054. Food microstructure and its relationship with quality and stability / edited by Sakamon Devahastin. Duxford, United Kingdom : Woodhead Publishing, [2017] xii, 283 lpp. : ilustrācijas, tabulas ; 24 cm. Woodhead Publishing series in food science, technology and nutrition . ISBN 9780081007648. Chemistry : the central science / Theodore L. Brown ... [et al.]. 14th edition, student edition. New York : Pearson, ©2018. xxxii, [8], 1094, [107] lpp. : diagrammas, ilustrācijas, shēmas, tabulas, 28 cm. ISBN 9780134414232.

Périodiques et d`autres ressources d`information

1. www.likumi.lv
2. https://europa.eu/european-union/eu-law/legal-acts_en