Kurs-Code Valo1038
Kreditpunkte 2.25
Stundenzahl insgesamt (im Auditorium)60
Stundenzahl fŅr Seminare und praktische Arbeitsaufträge24
Bestätigt am (Datum)26.04.2011
Kurs ausgearbeitet von (Lehrkraft)
Ina Gode
Zur einfŅhrenden LektŅre empfohlen
1. Luning P.A. Food Quality Management. 2002. 323 lpp.
2. Encyclopedia of food sciences and nutrition / Amsterdam etc. : Academic Press, 2003. 353.p.
3. Dairy processing : improving quality / Cambridge : Woodhead publishing Limited ; Boca Raton etc. : CRC Press, 2003. 546 lpp.
Weiterfuhrende Literatur
1. Fellows, P. (Peter), 1953- Processed foods for improved livelihoods / Rome : FAO, 2004. 65 lpp.
2. Walstra, Pieter. Physical chemistry of foods / New York ; Basel: Marcel Dekker, 2003. 807 lpp.
3. FAO/WHO Global Forum of Food Safety Regulators (2 : 2004 : 2nd FAO/WHO Global Forum of Food Safety Regulators, 12-14 October, 2004, Bangkok, Thailand : building effective food safety systems : proceedings of the forum / Rome : FAO ; WHO, 2005. 230 lpp.
Zur LektŅre vorgeschlagene Zeitschriften
1. International Journal of Food Science and Technology. Print ISSN: 0950-5423. Online ISSN: 1365-2621
Anotāciju līmenī pieejams Wiley datubāzē
[Tiešsaiste] [skatīts 24.05.2011.] Pieejams http://onlinelibrary.wiley.com/journal/10.1111/%28ISSN%291365-2621.
2. Journal of food, agriculture and environment : science and technology . Helsinki, Finland : WFL Publisher. Print ISSN: 1459-0255
3. Food Quality and Preference. Online ISSN: 0950-3293
Pilnie teksti ScienceDirect journals datubāzē no 01.01.2001
Food Quality and Preference. [Tiešsaiste] [skatīts 24.05.2011.] Pieejams ScienceDirect journals http://www.sciencedirect.com/science/journal/09503293