| Hазвание курса | |
| Код курса | Vete4073 |
| Кредитные пункты (ECTS) | 3 |
| Общее количество часов | 81 |
| Kоличество часов лекций | 16 |
| Kоличество часов семинаров и практических занятий | 24 |
| Количество часов самостоятельной работы студента | 41 |
| Дата утвеждения курса | 07/04/2021 |
| Разработчик курса | |
| , Margarita Terentjeva |
|
| Предварительные знания | |
| PārZ4032, Vete2009, Vete2013, Vete2014, Vete2024, Vete3025, Vete3036, Vete4110, Vete4111, Vete4115, Vete6022, Vete6023, |
|
| Учебная литературa | |
| 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. Grist A. Porcine Inspection: anatomy, physiology and disease conditions. Packington, Leicestershire: Context Products, 2007. 227 p. 3. Grist A. Bovine meat inspection: anatomy, physiology and disease conditions. Pacikngton, Leicestershire: Context Products, 2008. 278 p. |
|
| Дополнительная литература | |
| 1. Grist A. Ovine meat inspection: anatomy, physiology and disease conditions. Pacikngton, Leicestershire: Context Products, 2010. 310 p. 2. Grist A. Poultry inspection: anatomy, physiology and disease conditions. Pacikngton, Leicestershire: Context Products, 2006. 276 p. | |
| Периодика и другие источники информации | |
| 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. Meat Science. Published by Elsevier Science. ISSN: 0309-1740. Pieejams LLU tīklā: http://www.sciencedirect.com/science/journal/03091740 |
|