Code du cours VeteP014
Crédits 6
La quantité totale d'heures en classe162
La quantitē d'heures de travail autonome d'un ētudiant162
Date de l'approbation du cours07.04.2021
Auteur du cours
Margarita Terentjeva
Connaissances de base
PārZ4032,
Vete2009,
Vete2013,
Vete2014,
Vete2015,
Vete2024,
Vete3025,
Vete3036,
Vete4073,
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. 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.
Ouvrages supplémentaires
1. Fernandes R. Microbiology handbook. Fish and seafood. Leatherhead: Leatherhead Food International; Cambridge: Royal Society of Chemistry, 2009. 258 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. 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