LV EN RU DE FR

Ersetzte Kurs

PārZM008 [GPARM008]

Zur einfŅhrenden LektŅre empfohlen

1. Baltess, W. (1998) Pārtikas ķīmija. Latvijas Universitāte.
2. Belitz, H.D., Grosch, W., Schieberle, P. (2008) Food chemistry. 4th ed. Springer.
3. Matiseks, R., Šnēpels, F.M., Šteinerte, G. (1998) Pārtikas analītiskā ķīmija: pamati, metodes, lietošana. Latvijas Universitāte.
4. Morozovs, A., Jākobsone, I., Mekšs, p. (2008) Pārtikas ķīmija. LU Akadēmiskais apgāds.
5. Mekšs, P. (2005) Hromatogrāfija. Lekciju kurss. ĶF datorklase.
6. Skoog, D.A., Holler, F.J., Nieman, T.A. (1998) Principles of instrumental analysis. 5th edit. Sounders College Publishing.

Weiterfuhrende Literatur

1. Coultate, T.P. (2002) Food: the chemistry of its components. 4th ed. Royal Society of Chemistry.
2. Socaciu, C. (2008) Food colorants: chemical and functional properties. CRC Press/Taylor & Francis Group.
3. Sikorski, Z.E. (2007) Chemical and functional properties of food components. 3rd ed. CRC Press.
4. Food analysis (2010) Edit. S.S. Nielsen. 4th ed. Springer.
5. Methods of analysis of food components and additives. Edit. Otles S. Taylor & Francis.
6. Szefer, P., Nriagu, J.O. (2007) Mineral components in foods. CRC Press.
7. Proceedings of the Latvian Academy of sciences. Ed. I.Rashal. Section B: Natural Exact and Applied Science.

Zur LektŅre vorgeschlagene Zeitschriften

1. www.likumi.lv
2. Eiropas Parlamenta Regula Nr. 1333/2008 par pārtikas piedevām
3. Pārtikas aprites uzraudzības likums
4. https://www.zm.gov.lv/partika/
5. https://www.zm.lv/partikas-un-veterinarais-dienests