| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Kurstitel | |
| Kurs-Code | VeteD009 |
| Kreditpunkte (ECTS) | 9 |
| Stundenzahl insgesamt (im Auditorium) | 243 |
| Vorlesungen (Stundenzahl) | 72 |
| Selbststandige Arbeit des Studenten (Stunden) | 171 |
| Bestätigt am (Datum) | 18/04/2018 |
| Kurs ausgearbeitet von (Lehrkraft) | |
| , Aivars Bērziņš |
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| 6979@@Priekšzināšanas Kursam priekšzināšanas nav nepieciešamas |
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| Zur einfŅhrenden LektŅre empfohlen | |
| 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. Cambridge : Woodhead publishing limited, 2005. 720 p. Pieejams: http://firatozel.files.wordpress.com/2011/08/handbook_of_hygiene_control_in_the_food_industry.pdf 3.Ninios T, Lunden J, Korkeala H, Fredriksson-Ahomaa M. Meat Inspection and Control in the Slaughterhouse. Wiley-Blackwell, 2014. 728 p. |
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| Weiterfuhrende Literatur | |
| 1. Nikolajeva V. Pārtikas mikrobioloģija. 2.izdevums. Rīga: LU Akadēmiskais apgāds, 2011. 127 lpp.
2. Jay J.M. Modern food microbiology. 6th ed. An Aspen Publication, 2000. 625 p. 3.FAO (Food and Agriculture Organization Of The United Nations). Risk-based food inspection manual. FAO, Rome, 2008. 92 p. 2. EFSA Journal. EFSA. ISSN 1831 – 4732 |
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| 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 |
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