| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Kurstitel | |
| Kurs-Code | PārZ5025 |
| Kreditpunkte (ECTS) | 4.5 |
| Stundenzahl insgesamt (im Auditorium) | 121.5 |
| Vorlesungen (Stundenzahl) | 20 |
| Stundenzahl fŅr Seminare und praktische Arbeitsaufträge | 8 |
| Arbeit im Labor (Stundenzahl) | 20 |
| Selbststandige Arbeit des Studenten (Stunden) | 72 |
| Bestätigt am (Datum) | 19/02/2014 |
| Kurs ausgearbeitet von (Lehrkraft) | |
| , Zanda Krūma , Mārtiņš Šabovics |
|
| 6979@@Priekšzināšanas Kursam priekšzināšanas nav nepieciešamas |
|
| Ersetzte/r Kurs/e | |
| CinžM001 [GPRZM001] |
|
| Zur einfŅhrenden LektŅre empfohlen | |
| 1.Flavour in food. Edited by Andrée Voilley and Patrick Etiévant. Cambridge: Woodhead Publishing; Boca Raton ; CRC Press, 2006. 451 p.
2.Flavor chemistry and technology. 2nd ed. by Gary Reineccius. CRC Press Taylor & Francis Group, USA, 2006. 465 p. Pieejama CRCnet http://www.crcnetbase.com/isbn/978-1-56676-933-4 3.Kūka P. Pārtikas produktu analīžu fizikāli ķīmiskās metodes. Jelgava: LLU, 2008. 174 lpp. 4.Fenaroli’s handbook of flavor ingredients [elektroniskais resurss] / George A. Burdock. CRC Press/Taylor & Francis Group, c2010. 2135 p. |
|
| Weiterfuhrende Literatur | |
| 1.Kruma Z., Kreicbergs V. Garšaugu ēteriskās eļļas. Jelgava: LLU, 2009. 68 lpp
2.Flavor, fragrance and odor analysis. Edited by Ray Marsili. Marcel Dekker, USA, 2002. Pieejama CRCnet 2011.g. http://www.crcnetbase.com/isbn/978-1-4398-4673-52. 3.Cheese: chemistry, physics and microbiology. Edited by Patrick F.Fox et al. Amsterdam: Elsevier Academic Press, 2004. Vol.1. and 2. 4.Handbook of essential oils : science, technology, and applications / K. Hüsnü Can Baser, Gerhard Buchbauer. CRC Press Taylor & Francis Group, USA, 2010, p. 736 p. Tiešsaiste http://ttngmai.files.wordpress.com/2012/09/handbookofessentionaloil.pdf |
|
| Zur LektŅre vorgeschlagene Zeitschriften | |
| 1. Food Chemistry. Published by Elsevier. ISSN: 0308-8146. Pilnas publikācijas Science Direct datubāzē.
2. LWT - Food Science and Technology. Published by Elsevier Science. ISSN (printed): 0023-6438. ISSN (electronic): 1096-1127. Pilnas publikācijas Science Direct datubāzē. 3. Phytochemistry. Published by Elsevier Science. ISSN 0031-9422. Pieejams LLU FB datubāzē Science Direct datubāzē http://www.sciencedirect.com/science/journal/00319422 |
|