Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
Kurstitel | |
Kurs-Code | PārZ4003 |
Kreditpunkte (ECTS) | 3.75 |
Stundenzahl insgesamt (im Auditorium) | 101.25 |
Vorlesungen (Stundenzahl) | 16 |
Arbeit im Labor (Stundenzahl) | 24 |
Selbststandige Arbeit des Studenten (Stunden) | 60 |
Bestätigt am (Datum) | 13/04/2021 |
Kurs ausgearbeitet von (Lehrkraft) | |
, Inga Ciproviča , Jeļena Zagorska |
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6979@@Priekšzināšanas Kursam priekšzināšanas nav nepieciešamas |
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Ersetzte/r Kurs/e | |
PārZB009 [GPARB009] |
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Zur einfŅhrenden LektŅre empfohlen | |
Ozola L., Ciproviča I. Piena pārstrādes tehnoloģija. Jelgava: LLU, 2002., 248 lpp.
Fundamentals of cheese science/ P.F. Fox, etc. New York, NY : Springer, 2016. 799 p. Dairy science and technology/ P.Walstra, J.T.M. Wouters, T.J.Geurts. Boca Raton: CRC/Taylor & Francis, 2006., 782 p. Dairy powders and concentrated products/ edited by A.Y. Tamine. Chichester; Ames, Iowa: Wiley-Blackwell, 2009., 380 p. Dairy fats and related products/ edited by A.Y. Tamine. Chichester, West Sussex, UK: Ames, Iowa: Wiley-Blackwell, 2009., 326 p. |
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Weiterfuhrende Literatur | |
Microbiology handbook. Dairy products/ edited by R.Fernandes. Leatherhead: Leatherhead Food International; Cambridge: Royal Society of Chemistry, 2009., 173 p.
Cheese problems solved/edited by P.L.H. McSweeney. Boca Raton [etc.]: CRC Press; Cambridge: Woodhead Publishing Limited, 2007., 402 p. |
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Zur LektŅre vorgeschlagene Zeitschriften | |
Journal of Dairy Science
International Dairy Journal Cheese.com |