Kurs-Code PārZ4029
Kreditpunkte 8.25
Stundenzahl insgesamt (im Auditorium)220
Vorlesungen (Stundenzahl)40
Arbeit im Labor (Stundenzahl)48
Selbststandige Arbeit des Studenten (Stunden)132
Bestätigt am (Datum)13.04.2021
PārZB010 [GPARB010]
Ozola L., Ciproviča I. Piena pārstrādes tehnoloģija. Jelgava: LLU, 2002., 248 lpp.
Fundamentals of cheese science/ P.F. Fox, etc. New York, NY : Springer, 2016. 799 p.
Dairy science and technology/ P.Walstra, J.T.M. Wouters, T.J.Geurts. Boca Raton: CRC/Taylor & Francis, 2006., 782 p.
Dairy powders and concentrated products/ edited by A.Y. Tamine. Chichester; Ames, Iowa: Wiley-Blackwell, 2009., 380 p.
Dairy fats and related products/ edited by A.Y. Tamine. Chichester, West Sussex, UK: Ames, Iowa: Wiley-Blackwell, 2009., 326 p.
Microbiology handbook. Dairy products/ edited by R.Fernandes. Leatherhead: Leatherhead Food International; Cambridge: Royal Society of Chemistry, 2009., 173 p.
Cheese problems solved/edited by P.L.H. McSweeney. Boca Raton [etc.]: CRC Press; Cambridge: Woodhead Publishing Limited, 2007., 402 p.
Journal of Dairy Science
International Dairy Journal
Cheese.com