| Kurstitel | |
| Kurs-Code | Vete4073 |
| Kreditpunkte (ECTS) | 3 |
| Stundenzahl insgesamt (im Auditorium) | 81 |
| Vorlesungen (Stundenzahl) | 16 |
| Stundenzahl fŅr Seminare und praktische Arbeitsaufträge | 24 |
| Selbststandige Arbeit des Studenten (Stunden) | 41 |
| Bestätigt am (Datum) | 07/04/2021 |
| Kurs ausgearbeitet von (Lehrkraft) | |
| , Margarita Terentjeva |
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| Vorkenntnisse | |
| PārZ4032, Vete2009, Vete2013, Vete2014, Vete2024, Vete3025, Vete3036, Vete4110, Vete4111, Vete4115, Vete6022, Vete6023, |
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| Zur einfŅhrenden LektŅre empfohlen | |
| 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. |
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| Weiterfuhrende Literatur | |
| 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. | |
| 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. Meat Science. Published by Elsevier Science. ISSN: 0309-1740. Pieejams LLU tīklā: http://www.sciencedirect.com/science/journal/03091740 |
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