Kurs-Code PārZ3019
Kreditpunkte 1.50
Stundenzahl insgesamt (im Auditorium)40
Vorlesungen (Stundenzahl)8
Arbeit im Labor (Stundenzahl)8
Bestätigt am (Datum)12.10.2011
Kurs ausgearbeitet von (Lehrkraft)
Envija Velga Strautniece
Zur einfŅhrenden LektŅre empfohlen
1. Strautniece E. Pārtikas produktu sensorā novērtēšana. Jelgava: LLU PTF, 2004. 89 lpp.
2. Дуборасова Г. Ю. Сенсорный анализ пищевых продуктов. Изд. Маркетинг, Москва: Изд. Маркетинг, 2001. 180 c.
3. Ogden, L.V. Sensory Evaluation of Dairy Products. In: Dairy Science and Technology Handbook, Vol.1: Principles and Properties. New York: VCH Publishers, Inc., New York, 1993, p.157 - 277.
Weiterfuhrende Literatur
1. Encyclopedia of Food Sciences and Nutrition. Edit. by B.Caballero. Amsterdam etc.: Academic Press, 2003. Vol.8.
2. Strautniece E. Pārtikas produktu sensorā novērtēšana. Emocionālo metožu rezultātu izvērtēšana. Metodiskais materiāls. PTF. Jelgava, 2000. 21 lpp.
3. Meilgard M., Civille G.V., Carr B.T. Sensory Evaluation Techniques. Boca Raton,Florida: CRC Press, Inc., 1999. -354 p. . Ir pilns teksts LLU FB datubāzē CRCnetBase .Pieejams: http://www.crcnetbase.com/isbn/978-0-8493-0276-3
Zur LektŅre vorgeschlagene Zeitschriften
1. Journal of Food Quality and Preference Food Quality and Preference. Published by Elsevier Science. ISSN: 0950-3293. Pilni teksti Science Direct datubāzē.
2. Journal of Food Technology ISSN : 1684-8462 (Print) ISSN : 1993-6036 (Online)
3. Journal of Food Science A Publication of the Institute of Food Technologists. Edited by:Daryl B. Lund. Print ISSN: 0022-1147. Online ISSN: 1750-3841