ĐI HC NÔNG LÂM TP HCM
KHOA CÔNG NGHTHC PHM
Môn hc
CHBIN THT
GV : HỒ THỊ NGUYT THU
TS. HTHNGUYT THU
Bmôn Phát trin sn phm
Khoa Công nghthc phm
Trường Đi hc Nông Lâm tpHCM
E-mail : hothinguyetthu@yahoo.fr
Website :
http://www2.hcmuaf.edu.vn/?ur=nguyetthu
PHƯƠNG PHÁP LÀM VIC
GING DY (Bài ging [PPT] ; giáo trình [wold]) ;
HC TP :
-KIN THC CN CÓ(HOÁSINH, VI SINH, CƠSK
THUT TP, PHỤ GIA THC PHM)
-NGHE GING, TLÀM VIC, SUY LUN, GII QUYT
VN ĐỀ THC T
KIM TRA [sau mi 15 tiết {10% x 3}] + THI HK {70%}].
TÀI LiU THAM KHO (1)
1. Meat and Meat Products: Technology, Chemistry and Microbiology
, 1995. A. Varnam J.M. Sutherland, 1995)
http://www.google.com/books/
2. Technology of Meat and Meat Products, 1992. J.P. Girard.
3. Meat Preservation: Preventing Losses and Assuring Safety , 2005. R.
G. Cassens. http://www.google.com/books
4. Bruce Aidells's complete sausage book: recipes from America's
premium sausage marker, 2000. Bruce Aidells,Denis Kelly.
http://www.google.com/books
5. Handbook of Processed Meats and Poultry Analysis, 2009. Leo M.
L. Nollet,Fidel Toldrá . http://www.google.com/books
6. Taste, trade and technology: the development of the international
meat industry since 1840, 2006. Richard Perren.
http://www.google.com/books
TÀI LiU THAM KHO (2)
TiNG PHÁP
BARACCO Pierre et coll., 1990. L’encyclopédie de la
charcuterie, SOUSSANA, 845 pages.
CONTENCEAU et coll., 1991. Traité de charcuterie
artisanale, ST-HONORE, 304 pages.
B. L. DUMONT et coll., 1986. La restructuration des viandes,
ERTI, 513 pages.
Paule DURAND, 1999. Technologies des produits de
charcuterie et des salaisons, Tec&Doc, 515 pages.
J. GIRARD, 1992. Technologie de la viande et des produits
carnés, Tec&Doc, 280 pages.
ROSSET et coll., 1980. Les viandes, ITSV, 291 pages.