Код курса Vete4074
Кредитные пункты 4.50
Общее количество часов60
Kоличество часов лекций24
æоличество лабораторных работ36
Дата утвеждения курса07.04.2021
Разработчик курса
Margarita Terentjeva
Предварительные знания
PārZ4032,
Vete2009,
Vete2013,
Vete2014,
Vete2024,
Vete3025,
Vete3036,
Vete4073,
Vete4110,
Vete4111,
Vete4115,
Vete6022,
Vete6023,
Предыдущая версия курса
VeteB036 [GVETB036]
Учебная литературa
1. Forsythe S.J. The microbiology of safe food. 2nd ed. Chchester, West Sussex, U.K.; Ames, Iowa: Wiley_Blackwell, 2010. 476 p.
2. Sofos J. Advances in Microbial Food Safety, Vol.2. Cambridge:Woodhead Publishing, 2015. 416 p.
3. Hui Y.H. Plant sanitation for food processing and food service. Boca Raton: CRC Press, 2015. 1327 p.
Дополнительная литература
1. Hoorfar J. Case studies in food safety and authenticity: lessons from real-life situations. Cambridge: Woodhead Publishing, 2012. 360 p.
Периодика и другие источники информации
1. International Journal of Food Microbiology. Published by Elsevier Science. ISSN 0168-1605. Pieejams http://www.sciencedirect.com/science/journal/01681605
2. Food Control. Published by Elsevier Science. ISSN 0956-7135. Pieejams: http://www.sciencedirect.com/science/journal/09567135
3. Journal of Food Protection. International Association for Food Protection. ISSN 0362-028X
4. Meat Science. Published by Elsevier Science. ISSN: 0309-1740. Pieejams LLU tīklā: http://www.sciencedirect.com/science/journal/03091740