Kurs-Code Vete4074
Kreditpunkte 4.50
Stundenzahl insgesamt (im Auditorium)60
Vorlesungen (Stundenzahl)24
Arbeit im Labor (Stundenzahl)36
Bestätigt am (Datum)07.04.2021
Kurs ausgearbeitet von (Lehrkraft)
Margarita Terentjeva
Vorkenntnisse
PārZ4032,
Vete2009,
Vete2013,
Vete2014,
Vete2024,
Vete3025,
Vete3036,
Vete4073,
Vete4110,
Vete4111,
Vete4115,
Vete6022,
Vete6023,
Ersetzte Kurs
VeteB036 [GVETB036]
Zur einfŅhrenden LektŅre empfohlen
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.
Weiterfuhrende Literatur
1. Hoorfar J. Case studies in food safety and authenticity: lessons from real-life situations. Cambridge: Woodhead Publishing, 2012. 360 p.
Zur LektŅre vorgeschlagene Zeitschriften
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