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Код курса Vete4073

Кредитные пункты 2

Общее количество часов80

Kоличество часов лекций16

æоличество лабораторных работ24

Количество часов самостоятельной работы студента40

Дата утвеждения курса07.04.2021

Разработчик курса

author

Margarita Terentjeva

Предварительные знания

PārZ4032,

Vete2009,

Vete2013,

Vete2014,

Vete2024,

Vete3025,

Vete3036,

Vete4110,

Vete4111,

Vete4115,

Vete6022,

Vete6023,

Учебная литературa

1. Gracey’s meat hygiene. D.S. Collins, R.J. Huet (ed). Chchester, West Sussex, UK: John Wiley and Sons Inc., 2015. 329 p.
2. Grist A. Porcine Inspection: anatomy, physiology and disease conditions. Packington, Leicestershire: Context Products, 2007. 227 p.
3. Grist A. Bovine meat inspection: anatomy, physiology and disease conditions. Pacikngton, Leicestershire: Context Products, 2008. 278 p.

Дополнительная литература

1. Grist A. Ovine meat inspection: anatomy, physiology and disease conditions. Pacikngton, Leicestershire: Context Products, 2010. 310 p.
2. Grist A. Poultry inspection: anatomy, physiology and disease conditions. Pacikngton, Leicestershire: Context Products, 2006. 276 p.

Периодика и другие источники информации

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. Meat Science. Published by Elsevier Science. ISSN: 0309-1740. Pieejams LLU tīklā: http://www.sciencedirect.com/science/journal/03091740