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CinžM001 [GPRZM001]

Zur einfŅhrenden LektŅre empfohlen

1. Flavour in food. Edited by Andrée Voilley and Patrick Etiévant. Cambridge: Woodhead Publishing; Boca Raton ; CRC Press, 2006. 451 p.
2. Flavor chemistry and technology. 2nd ed. by Gary Reineccius. CRC Press Taylor & Francis Group, USA, 2006. 465 p. Pieejama CRCnet http://www.crcnetbase.com/isbn/978-1-56676-933-4
3. Kūka P. Pārtikas produktu analīžu fizikāli ķīmiskās metodes. Jelgava: LLU, 2008. 174 lpp.
4. Fenaroli’s handbook of flavor ingredients [elektroniskais resurss] / George A. Burdock. CRC Press/Taylor & Francis Group, c2010. 2135 p.

Weiterfuhrende Literatur

1. Kruma Z., Kreicbergs V. Garšaugu ēteriskās eļļas. Jelgava: LLU, 2009. 68 lpp
2. Flavor, fragrance and odor analysis. Edited by Ray Marsili. Marcel Dekker, USA, 2002. Pieejama CRCnet 2011.g. http://www.crcnetbase.com/isbn/978-1-4398-4673-52.
3. Cheese: chemistry, physics and microbiology. Edited by Patrick F.Fox et al. Amsterdam: Elsevier Academic Press, 2004. Vol.1. and 2.
4. Handbook of essential oils : science, technology, and applications / K. Hüsnü Can Baser, Gerhard Buchbauer. CRC Press Taylor & Francis Group, USA, 2010, p. 736 p. Tiešsaiste http://ttngmai.files.wordpress.com/2012/09/handbookofessentionaloil.pdf

Zur LektŅre vorgeschlagene Zeitschriften

1. Food Chemistry. Published by Elsevier. ISSN: 0308-8146. Pilnas publikācijas Science Direct datubāzē.
2. LWT - Food Science and Technology. Published by Elsevier Science. ISSN (printed): 0023-6438. ISSN (electronic): 1096-1127. Pilnas publikācijas Science Direct datubāzē.
3. Phytochemistry. Published by Elsevier Science. ISSN 0031-9422. Pieejams LLU FB datubāzē Science Direct datubāzē http://www.sciencedirect.com/science/journal/00319422