| Kurstitel | |
| Kurs-Code | PārZ3065 |
| Kreditpunkte (ECTS) | 4.5 |
| Stundenzahl insgesamt (im Auditorium) | 121.5 |
| Vorlesungen (Stundenzahl) | 18 |
| Arbeit im Labor (Stundenzahl) | 30 |
| Selbststandige Arbeit des Studenten (Stunden) | 72 |
| Bestätigt am (Datum) | 19/01/2011 |
| Kurs ausgearbeitet von (Lehrkraft) | |
| , Ilze Grāmatiņa , Dace Kļava , Jeļena Zagorska , Liene Ozola |
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| 6979@@Priekšzināšanas Kursam priekšzināšanas nav nepieciešamas |
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| Ersetzte/r Kurs/e | |
| LauZ4162 [GLAU4162] CinžB003 [GPRZB003] |
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| Zur einfŅhrenden LektŅre empfohlen | |
| 1. Walstra P., Wouters J.T., Geurts T.J. Dairy science and technology [elektroniskais resurss]. 2nd ed. Boca Raton: CRC/Taylor & Francis, 2006. 782 p. [tiešsaiste] [skatīts 11.10.2019.] Pieejams: https://www.taylorfrancis.com/books/9780429116148
2. Food science and technology; 146. Grāmata izdota arī iespiestā veidā. ISBN 9781420028010 (e-book: PDF). 3. Milk processing and quality management. Edited by A. Y. Tamime. Chichester, West Sussex, UK; Malden, MA: Wiley-Blackwell, 2009. 324 p. Society of Dairy Technology series. ISBN 9781405145305 4. Milk and dairy products in human nutrition. Technical editors E. Muehlhoff, A. Bennett, D. McMahon; Food and Agriculture Organization of the United Nations. Rome: Food and Agriculture Organization of the United Nations, 2013. 376 p. 5. Lawrie's Meat Science. Edited by F. Toldrá. 8 th edition. Duxford: Woodhead Publishing is an imprint of Elsevier, 2017. 713 p. 6. Zdolec. N. Fermented Meat Product: health aspects. Boca Raton: CRC Press, 2016. – 558 p. E-grāmata 7. Nollet, L. M. L., Toldrá. F. Advanced technologies for meat processing. Boca Raton: CRC/Taylor & Francis, 2006. – 483 p. E-grāmata. 8. Feiner, G. Meat products handbook. England: Woodhead publishing limited. 2006. – 648 p. 8. D.Arthey, P.R.Ashurst. Fruit processing. Cider, perry, fruit wines, and other alcoholic fruit beverages. Blackie academic &professional, 1997, Great Britan, pp. 97-133. 9. Feinet, G. Meat products handbook. England: Woodhead publishind limited. 2006. - 648 p. 10. D. Kunkulberga, V.Segliņš. Maizes ražošanas tehnoloģija. Rīga: RTU Izdevniecība, 2010. 292 lpp. |
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| Weiterfuhrende Literatur | |
| 1. Kunkulberga, D., Grāmatiņa, I., Ciproviča, I., Kampuse, S., Dabiņa-Bicka, I. Ceļvedis mājražošanā. Ozolnieki: Latvijas Lauku konsultācijas un izglītības centrs. 2025. – 98 lpp.
2. Ciproviča, I., Kunkulberga, D., Grāmatiņa, I., Kampuse, S., Kārkliņa, D. (2021) Digitālais mācību līdzeklis: Pārtikas produktu ražošanas tehnoloģijas. Valsts izglītības satura centrs, pieejams: www.visc.gov.lv. 3. Heinz, G., Hautzinger, P. Meat processing technology. Bangkok: FAO. 2007. – 368 p. 4. Toldra, F. Handbook of meat processing. USA: Publishing by Wiley-Blackwell. 2010. – 566 p. 5. Kerry, J., Kerry, J., Ledward, D. Meat processing. England: Woodhead publishing limited. 2002. – 464 p. |
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| Zur LektŅre vorgeschlagene Zeitschriften | |
| Internet resources – key words: milk, milk products, meat products, bread, fruit and vegetables. | |