Code du cours Vete4073

Crédits 3

La quantité totale d'heures en classe81

Nombre de conferences16

Nombre des travaux du laboratoire24

La quantitē d'heures de travail autonome d'un ētudiant41

Date de l'approbation du cours07.04.2021

Auteur du cours

author

Margarita Terentjeva

Connaissances de base

PārZ4032,

Vete2009,

Vete2013,

Vete2014,

Vete2024,

Vete3025,

Vete3036,

Vete4110,

Vete4111,

Vete4115,

Vete6022,

Vete6023,

Manuels

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.

Ouvrages supplémentaires

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.

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