| Titre du cours | |
| Code du cours | PārZ6014 |
| Crédits (ECTS) | 3 |
| La quantité totale d'heures en classe | 81 |
| Nombre de conferences | 10 |
| Nombre des travaux du laboratoire | 22 |
| La quantitē d'heures de travail autonome d'un ētudiant | 49 |
| Date de l'approbation du cours | 12/10/2011 |
| Auteurs du cours | |
| , Envija Velga Strautniece |
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| 6979@@Priekšzināšanas Kursam priekšzināšanas nav nepieciešamas |
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| Manuels | |
| 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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| Ouvrages supplémentaires | |
| 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. | |
| Périodiques et d`autres ressources d`information | |
| 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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