Код курса Vete6032
Кредитные пункты 3
Общее количество часов81
Kоличество часов лекций24
Kоличество часов семинаров и практических занятий8
Количество часов самостоятельной работы студента49
Дата утвеждения курса19.03.2014
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2. Lelieveld H.L.M., Mostert M.A. Handbook of hygiene control in the food industry. CRC Press, 2005. 744 p. Pieejams: http://firatozel.files.wordpress.com/2011/08/handbook_of_hygiene_control_in_the_food_industry.pdf
3. Baltess V. Pārtikas ķīmija. Rīga: Latvijas universitāte. 1998. 478 lpp. Ir LLU FB ~ 80 eks.
4. Gracey J., Collins D.S., Huey R. Meat hygiene. WB Saunders, 1999. 549 p. Pieejams: http://www.gobookee.net/meat-hygiene-gracy/
1. Harrigan F. Laboratory Methods in Food Microbiology. San Diego: Academic Press. 1998. 532 p.
2. Berck P., Bigman D. Food Security and Food Inventories in developing Countries. CAB International, 1993.
3. Microorganisms in Foods 5. Microbial specifications of food pathogens. ICMSF London etc. : Blackie Academic and Professional, 1996. 513 p.
1. International Journal of Food Microbiology. Published by Elsevier Science. ISSN 0168-1605. Pieejams LLU tīklā http://www.sciencedirect.com/science/journal/01681605
2. Food Control. Published by Elsevier Science. ISSN 0956-7135. Pieejams LLU tīklā: http://www.sciencedirect.com/science/journal/09567135
3. Journal of Food Protection. International Association for Food Protection. ISSN 0362-028X