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Пищевые производства

Processed foods and the consumer Additives, labeling, standards, a. nutrition By Vernal S. Packard, jr.:

Progress in sweeteners Ed. by T.H. Grenby:

Praktick? kucha?ka Libu?e Vlachov? ; Il. Jana Nejtkov?:

Prv? kuch?rska kniha v slovenskej re?i J?n Babilon:

Processing of poultry Ed. by G.C. Mead:

P?ipravujeme poho?ten? Ing. Old?ich Dufek, PhDr. Milena Svejkovsk?:

Protein production by biotechnology Based upon rev. a. expanded versions of papers presented at the Fourth Annu. biotechnology symp. of the Biol. council on the theme "Protein production: the exploitation of microorganisms, cells a. animals to make useful proteins" Ed. by T.J.R. Harris:

Physical properties of foods and food processing systems M.J. Lewis:

Podgoriile rom?ne?ti ?n literatur? Avram D. Tudosle:

Poznavanje sirovina Ud?benik za studente prehrambene struke Dr. Milivoje S. Aleksi? ; Univ. u Ni?u. Tehnoloski fak. u Leskovcu:

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