Code du cours Vete4073
Crédits 2
La quantité totale d'heures en classe80
Nombre de conferences16
Nombre des travaux du laboratoire24
La quantitē d'heures de travail autonome d'un ētudiant40
Date de l'approbation du cours07.04.2021
Auteur du cours
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