Code du cours VeteB036
Crédits 4
La quantité totale d'heures en classe60
Nombre de conferences18
Nombre de travaux pratiques et des séminaires0
Nombre des travaux du laboratoire34
La quantitē d'heures de travail autonome d'un ētudiant56
Date de l'approbation du cours20.12.2023
PārZB013,
Vete4073,
Vete4107,
VeteB025,
VeteB026,
VeteB032,
VeteB033,
Vete4074 [GVET4078]
1. Erkmen O. 2021. Microbiological analysis of food and food processing environments. London: Academic Press Inc. 600 p.
2. Collins D.S., Huey R.J. 2015. Gracey’s meat hygiene. Chichester, West Sussex, UK: John Wiley & Sons Inc. 329 p.
3. Wallace C.A., Sperber W.H., Mortimore S.E. 2018. Food safety for the 21st century: Managing HACCP and Food safety throughout the global supply chain. Hoboken, NJ: John Wiley & Sons Inc. 496 p.
1. Hoorfar J. 2012. Case studies in food safety and authenticity: lessons from real-life situations. Cambridge: Woodhead Publishing. 360 p
Sofos J. 2015. Advances in Microbial Food Safety, Vol.2. Cambridge:Woodhead Publishing, 416 p.
3. Hui Y.H. 2015. Plant sanitation for food processing and food service. Boca Raton: CRC Press. 1327 p.
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. Journal of Food Protection. International Association for Food Protection. ISSN 0362-028X
4. Meat Science. Published by Elsevier Science. ISSN: 0309-1740. Pieejams LLU tīklā: http://www.sciencedirect.com/science/journal/03091740