Code du cours Vete6032
Crédits 3
La quantité totale d'heures en classe81
Nombre de conferences24
Nombre de travaux pratiques et des séminaires8
La quantitē d'heures de travail autonome d'un ētudiant49
Date de l'approbation du cours19.03.2014
Auteur du cours
Aivars Bērziņš
Manuels
1. Forsythe S.J., Hayes P.R. Food Hygiene, microbiology and HACCP. 3d ed. Gaithersburg (Maryland) :Aspen Publications, 1998. 449 p. Pieejams: http://www.free-ebooks.com/author/P.R.-Hayes,-S.J.-Forsythe
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/
Ouvrages supplémentaires
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.
Périodiques et d`autres ressources d`information
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