| Kurstitel |
|
| Kurs-Code |
Vete6029 |
| Kreditpunkte (ECTS) |
3 |
| Stundenzahl insgesamt (im Auditorium) |
81 |
| Vorlesungen (Stundenzahl) |
24 |
| Stundenzahl fŅr Seminare und praktische Arbeitsaufträge |
8 |
| Selbststandige Arbeit des Studenten (Stunden) |
49 |
| Bestätigt am (Datum) |
19/03/2014 |
| |
| Kurs ausgearbeitet von (Lehrkraft) |
, Aivars Bērziņš
|
6979@@Priekšzināšanas
Kursam priekšzināšanas nav nepieciešamas |
| |
| Zur einfŅhrenden LektŅre empfohlen |
| 1. Hui Y.H., Pierson M.D., Gorham J.R. Foodborne Disease Handbook. 2nd edition. Vol 1: Bacterial Pathogens. New York; Basel: Marcel Dekker, 2001. 2. Jay J.M. Modern Food Microbiology. 6th ed. An Aspen Publication. Maryland, 2000. 625 p. 3. Nikolajeva V. Pārtikas mikrobioloģija. 2.izdevums. Rīga: LU Akadēmiskais apgāds, 2011. 127 lpp. |
| Weiterfuhrende Literatur |
| 1. Harrigan F. Laboratory Methods in Food Microbiology. Academic Press, 1998. 2. Berck. P., Bigman D. Food Security and Food Inventories in developing Countries. CAB International, 1993. 3. Microorganisms in Foods 5. Microbial specifications of food pathogens. ICMSF |
| 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 |