Teacher
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BASIRICO' Loredana
(syllabus)
c) Program Frontal lessons Total quality of animal products: a. chemical bromatological; nutritional; technological; organoleptic; health and hygiene. Analytical methods for the determination of the parameters. Analysis of the main factors (genetic and environmental) that influence the production, composition and characteristics of milk, meat, eggs, fish species and honey. Traceability systems and certification. Legislation.
(reference books)
Mele M., Pulina G., - Alimenti di origine animale e salute. - EDITORE Francoangeli, 2016. ALAIS C., – Scienza del latte. –Tecniche nuove, Milano, 2000. R. Andrew Lawrie, David Ledward, - Lawrie's. Scienza della carne. – Edagricole, 2012.
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