Code du cours PārZ4047
Crédits 3
La quantité totale d'heures en classe81
Nombre de conferences8
Nombre de travaux pratiques et des séminaires16
Nombre des travaux du laboratoire8
La quantitē d'heures de travail autonome d'un ētudiant49
Date de l'approbation du cours13.04.2021
Auteurs du cours
Tatjana Ķince
Jeļena Zagorska
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.Nicoli, M.C. (Ed.). (2012). Shelf Life Assessment of Food (1st ed.). CRC Press. https://doi-org.ezproxy.llu.lv/10.1201/b11871
2. Dar, B.N., Shah, M.A., & Mir, S.A. (Eds.). (2022). Shelf Life and Food Safety (1st ed.). CRC Press. https://doi-org.ezproxy.llu.lv/10.1201/9781003091677
3. 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.
Périodiques et d`autres ressources d`information
1. www.likumi.lv
2. https://europa.eu/european-union/eu-law/legal-acts_en