Code du cours Vete4074
Crédits 4.50
La quantité totale d'heures en classe60
Nombre de conferences24
Nombre des travaux du laboratoire36
Date de l'approbation du cours07.04.2021
Auteur du cours
Margarita Terentjeva
Connaissances de base
PārZ4032,
Vete2009,
Vete2013,
Vete2014,
Vete2024,
Vete3025,
Vete3036,
Vete4073,
Vete4110,
Vete4111,
Vete4115,
Vete6022,
Vete6023,
Le cours remplacé
VeteB036 [GVETB036]
Manuels
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.
Ouvrages supplémentaires
1. Hoorfar J. Case studies in food safety and authenticity: lessons from real-life situations. Cambridge: Woodhead Publishing, 2012. 360 p.
Périodiques et d`autres ressources d`information
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