| Titre du cours |
|
| Code du cours |
Vete6029 |
| Crédits (ECTS) |
3 |
| La quantité totale d'heures en classe |
81 |
| Nombre de conferences |
24 |
| Nombre de travaux pratiques et des séminaires |
8 |
| La quantitē d'heures de travail autonome d'un ētudiant |
49 |
| Date de l'approbation du cours |
19/03/2014 |
| |
| Auteurs du cours |
, Aivars Bērziņš
|
6979@@Priekšzināšanas
Kursam priekšzināšanas nav nepieciešamas |
| |
| Manuels |
| 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. |
| Ouvrages supplémentaires |
| 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 |
| Périodiques et d`autres ressources d`information |
| 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 |