| Statuss(Neaktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Kurstitel | |
| Kurs-Code | PārZ6014 |
| Kreditpunkte (ECTS) | 3 |
| Stundenzahl insgesamt (im Auditorium) | 81 |
| Vorlesungen (Stundenzahl) | 10 |
| Arbeit im Labor (Stundenzahl) | 22 |
| Selbststandige Arbeit des Studenten (Stunden) | 49 |
| Bestätigt am (Datum) | 12/10/2011 |
| Kurs ausgearbeitet von (Lehrkraft) | |
| , Envija Velga Strautniece |
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| 6979@@Priekšzināšanas Kursam priekšzināšanas nav nepieciešamas |
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| Zur einfŅhrenden LektŅre empfohlen | |
| 1. Moskowitz H.R., Beckley J.H., Resurreccion A.V.A. Sensory and Consumer Research in Food Product Design and Development. Ames, Iowa: Blackwell Publishing, 2006. 358 p.
2. Stone H., Sidel J.L. Sensory Evaluation Practices. 3rd.ed., Tragon Corporation, Redwood City, CA, USA, 2004. 3. Meilgaard M., Civille G.V., Carr B.T. Sensory Evaluation Techniques. Boca Raton, Florida: CRC Press, Inc., 1999. 387 p. E-grāmata. Pieejama LLU tīklā kā arī izmantojot LLU IS vai E-studiju lietotājkontu CRCnetBase e-grāmatu datubāzē http://www.crcnetbase.com/doi/book/10.1201/9781439832271 |
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| Weiterfuhrende Literatur | |
| 1. Strautniece E. Pārtikas produktu sensorā novērtēšana. Jelgava: LLU, PTF, 2004. 88 lpp. 2. Дуборасова Г.Ю. Сенсорный анализ пищевых продуктов. Москва: Изд. Маркетинг, 2001. 182 c. | |
| Zur LektŅre vorgeschlagene Zeitschriften | |
| 1. Journal of Food Quality and Preference . Published by Elsevier Science. ISSN: 0950-3293. Pieejams datubāzē Science Direct Journals LLU tīklā kā arī izmantojot LLU IS vai E-studiju lietotājkontu http://www.sciencedirect.com/science/journal/09503293
2. Journal of Food Technology. Published by Medwell Journals. ISSN (printed): 1684-8462. ISSN (electronic): 1993-6036. 3. Journal of Sensory Studies. Published by John Wiley and Sons. ISSN (printed): 0887-8250. ISSN (electronic): 1745-459X. |
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