Kurs-Code Vete4074

Kreditpunkte 3

Stundenzahl insgesamt (im Auditorium)120

Vorlesungen (Stundenzahl)24

Arbeit im Labor (Stundenzahl)36

Bestätigt am (Datum)30.03.2016

Kurs ausgearbeitet von (Lehrkraft)

author

Margarita Terentjeva

Vorkenntnisse

PārZ4032,

Vete2009,

Vete2013,

Vete2014,

Vete2024,

Vete3025,

Vete3036,

Vete4073,

Vete4110,

Vete4111,

Vete4115,

Vete6022,

Vete6023,

Zur einfŅhrenden LektŅre empfohlen

1. Forsythe S.J., Hayes P.R. Food Hygiene, microbiology and HACCP. 3d ed. Gaithersburg (Maryland): Aspen Publications, 1998. 449 p. Pieejams: http://www.free-ebooks.com/author/P.R.-Hayes,-S.J.-Forsythe 2. Lelieveld H.L.M., Mostert M.A. Handbook of hygiene control in the food industry. Cambridge: Woodhead publishing limited, 2005. 720 p. Pieejams: http://firatozel.files.wordpress.com/2011/08/handbook_of_hygiene_control_in_the_food_industry.pdf 3. Gracey J., Collins D.S., Huey R. Meat hygiene. WB Saunders, 1999. 549 p. Pieejams: http://www.gobookee.net/meat-hygiene-gracy/ 4. Forsythe S.J. The microbiology of safe food. 2nd ed. Chichester, West Sussex, U.K.; Ames, Iowa: Wiley-Blackwell, 2010. 476 p.

Weiterfuhrende Literatur

1. Nikolajeva V. Pārtikas mikrobioloģija. 2.izdevums. Rīga: LU Akadēmiskais apgāds, 2011. 127 lpp. 2. Jay J.M. Modern food microbiology. 6th ed. Gaithersburg (Maryland): An Aspen Publication, 2000. 625 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