LV EN RU DE FR

Kurs ausgearbeitet von (Lehrkraft)

Vorkenntnisse

PārZ4032,

Vete2009,

Vete2013,

Vete2014,

Vete2015,

Vete2024,

Vete3025,

Vete3036,

Vete4073,

Vete4110,

Vete4111,

Vete4115,

Vete6022,

Vete6023,

Zur einfŅhrenden LektŅre empfohlen

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. Fernandes R. Microbiology handbook. Meat Products. Leatherhead: Leatherhead Food International; Cambridge: Royal Society of Chemistry, 2009. 297 p.
3. Fernandes R. Microbiology handbook. Dairy products. Leatherhead: Leatherhead Food International; Cambridge: Royal Society of Chemistry, 2009. 173 p.
3. Hui Y.H. Plant sanitation for food processing and food service. Boca Raton: CRC Press, 2015. 1327 p.

Weiterfuhrende Literatur

1. Fernandes R. Microbiology handbook. Fish and seafood. Leatherhead: Leatherhead Food International; Cambridge: Royal Society of Chemistry, 2009. 258 p.

Zur LektŅre vorgeschlagene Zeitschriften

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