Kurs-Code PārZ4056
Kreditpunkte 3
Stundenzahl insgesamt (im Auditorium)81
Vorlesungen (Stundenzahl)8
Arbeit im Labor (Stundenzahl)24
Selbststandige Arbeit des Studenten (Stunden)49
Bestätigt am (Datum)17.01.2017
1. Viesturs U., Kārkliņa D., Ciproviča I. Bioprocessing and bioengineering. LUA, Faculty of Food Technology. Jelgava, 2004. 60 p.
2. Encyclopedia of industrial biotechnology: bioprocess, bioseparation and cell technology. Edited by M. C. Flickinger. Hoboken, New Jersey: Wiley, 2010.
3. Biotechnology of lactic acid bacteria: novel applications. Editors: F. Mozzi, R. R. Raya, G. M. Vignolo. Ames, Iowa: Wiley-Blackwell, 2010. 393 p.
4. Organisko skābju biotehnoloģija = Biotechnologie den organischen Sauren = Biotechnology of organic acids. R. Kārkliņš, L. Lemba, G. Liepiņš; Rīgas Tehniskā universitāte, Latvijas Zinātņu akadēmija. Rīga: "Stampa informserviss", 2002. 214 p.
1. Taylor & Francis Group CRCnetBASE e-grāmatas
2. Hutkins R.W. Mikcrobiology and technology of fermented foods. Ames, Iowa: Wiley-Blackwell, 2006. 473 p. E-grāmata pieejama datubāzē "eBook Academic Collection (EBSCOhost)„ ar LLU IS lietotājkontu http://search.ebscohost.com/login.aspx?direct=true&db=e000xww&AN=244368&site=ehost-live&scope=site