Kurs-Code VeteP007
Kreditpunkte 6
Stundenzahl insgesamt (im Auditorium)162
Selbststandige Arbeit des Studenten (Stunden)162
Bestätigt am (Datum)17.12.2014
1. Forsythe S.J., Hayes P.R. Food hygiene, microbiology nad HACCP. 3d ed. Aspen Publications, 2000. 449 p. 1998.g. 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. CRC Press, 2005. 744 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/
1. Grandin T. Livestock Handling and Transport. Oxon: CAB Publishing, 2000. 449 p.