| Statuss(Neaktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Kurstitel | |
| Kurs-Code | VeteP007 |
| Kreditpunkte (ECTS) | 6 |
| Stundenzahl insgesamt (im Auditorium) | 162 |
| Selbststandige Arbeit des Studenten (Stunden) | 162 |
| Bestätigt am (Datum) | 17/12/2014 |
| Kurs ausgearbeitet von (Lehrkraft) | |
| , Margarita Terentjeva |
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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 nad HACCP. 3d ed. Aspen Publications, 2000. 449 p. 1998.g. 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. CRC Press, 2005. 744 p. Pieejams: http://firatozel.files.wordpress.com/2011/08/handbook_of_hygiene_control_in_the_food_industry.pdf 3. Gracey J., Collins D.S., Huey R. Meat hygiene. WB Saunders, 1999. 549 p. Pieejams: http://www.gobookee.net/meat-hygiene-gracy/ |
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| Weiterfuhrende Literatur | |
| 1. Grandin T. Livestock Handling and Transport. Oxon: CAB Publishing, 2000. 449 p. | |