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Zur einfŅhrenden LektŅre empfohlen

1. David Julian McClements.Future Foods: How Modern Science Is Transforming the Way We Eat. 2019. Springer Nature Switzerland AG. ISBN 978-3-030-12995-8
2. Encyclopedia of technology and innovation management 1st edition. Edited by . V.K. Narayanan. Gina Colarelli O'Connor. Chichester: Willy-Blackwell , 2010. 546 p. ISBN-13: 978-1405160490. ISBN-10: 1405160497
2. Singh P. Heldman D. Introduction to Food Engineering. Academic Press, 2014. 867 pp. ISBN: 978-0-12-398530-9
3. V. K. Narayanan. Gina Colarelli O'Connor. Encyclopedia of technology and innovation management 1st edition. John Wiley and son Ltd, 2010. 525 pp. ISBN-13: 978-1405160490. ISBN-10: 1405160497
4. Feiner, Gerhard. Meat products handbook: Practical science and technology. New York, Washington: CRC Press, 2006. 629 pp. ISBN-13: 978-1-85573-955-0; ISBN-10: 1-85573-955-0
5. Encyclopedia of food sciences and nutrition. Amsterdam etc.: Academic Press, 2003. 353 p. ISBN:0122268504 9780122268502 10 vol.

Weiterfuhrende Literatur

1. Alan Kelly. Molecules, Microbes, and Meals: The Surprising Science of Food, 2019. 288 p. Oxford University press. ISBN 978-0-19-068769-4
2. Prabhat K. Nema. Drying Technologies For Foods: Fundamentals and Applications, NIPA, 2015.
3. Jan, Safia. Elements of Food Science NIPA, 2013. 238 pp. ISBN9789381450246
4. Dairy processing: improving quality. Cambridge: Woodheadpublishing Limited; CRC Press, 2003. 532 p. ISBN-13: 978-1855736764

Zur LektŅre vorgeschlagene Zeitschriften

1. International Journal of Food Science and Technology https://onlinelibrary.wiley.com/journal/13652621 [skatīts: 14.09. 2021.]
2. Journal of food, agriculture and environment : science and technology . Helsinki, Finland : WFL Publisher www.wflpublisher.com/Journal [skatīts: 14.09. 2021.]
3. Food Quality and Preference https://www.journals.elsevier.com/food-quality-and-preference [skatīts: 14.09. 2021.]