Code du cours VeteP007

Crédits 4

La quantité totale d'heures en classe160

Date de l'approbation du cours17.12.2014

Auteur du cours

author

Margarita Terentjeva

Manuels

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/

Ouvrages supplémentaires

1. Grandin T. Livestock Handling and Transport. Oxon: CAB Publishing, 2000. 449 p.