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Учебная литературa

1. Vickie A. Vaclavik. Elizabeth W. Christian. Tad Campbell. Essentials of Food Science (Food Science Text Series). Springer; 5th ed. 2021. 481 pages. ISBN-10 : 3030468135
2. Gerard L. Hasenhuettl. Richard W. Hartel. Food Emulsifiers and Their Applications. Springer; 3rd ed. 2019. 534 pages. ISBN-10 : 3030291855
3. Wei Chen. Lactic Acid Bacteria: Bioengineering and Industrial Applications. Springer; 1st ed. 2019. 292 pages. ISBN-10 : 9811372829
4. Lohith Kumar Dasarahally-Huligowda. Megh R. Goyal. Nanotechnology Applications in Dairy Science: Packaging, Processing, and Preservation (Innovations in Agricultural & Biological Engineering). Apple Academic Press; 2019. 314 pages. ISBN-10 : 1771887656
5. Gerhard Feiner. Meat products handbook Practical science and technology. New York Washington, DC, CRC Press, 2006. 629 pp. ISBN-13: 978-1-85573-955-0

Дополнительная литература

1. Alan Kelly. Molecules, Microbes, and Meals: The Surprising Science of Food; 2019. 288 pages. Oxford University press. ISBN 978-0-19-068769-4 2. Prabhat K. Nema Drying Technologies For Foods: Fundamentals and Applications. NIP; 2015. ISBN 978-0-88955-621-8.
3. Jan, Safia. Elements of Food Science NIPA; 2013. 238 pages. ISBN9789381450246
4. Dairy processing : improving quality / Cambridge : Woodhead publishing Limited ; CRC Press, 2003. 532 pp. ISBN-13: 978-1855736764

Периодика и другие источники информации

1. International Journal of Food Science and Technology https://onlinelibrary.wiley.com/journal/13652621 [skatīts: 25.01. 2021.]
2. Journal of food, agriculture and environment : science and technology . Helsinki, Finland : WFL Publisher www.wflpublisher.com/Journal [skatīts: 30.03. 2020.]
3. Food Quality and Preference https://www.journals.elsevier.com/food-quality-and-preference [skatīts: 25.01. 2021.]