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Learning outcomes:

Literature:

1. Helga Medić, Sirovine prehrambene industrije, interna skripta, 86 str. (student za polaganje predmeta koristi internu skriptu),
2. Lj. Tratnik, R. Božanić (2012) Mlijeko i mliječni proizvodi, Hrvatska mljekarska udruga. 1. poglavlje. (student treba savladati samo navedeno poglavlje),
3. Sanja Vidaček, Tehnologija prerade ribe, interna skripta.,
4. Van der Poel, P. W., Schiveck, H, Schwartz, T. (1999) Sugar technology: Beet and cane sugar manufacture, Verlag Dr. Albert Bartens KG, Berlin, str. 37-48.,
5. Afoakwa, E. (2010) Chocolate science and technology, John Wiley & Sons Ltd., West Sussex, UK, str. 12-34.,

Optional literature:

1. , Wien, H.C. (1997) The Physiology of Vegetable Crops, Cornell University, USA., , , .
2. , Schaffer, B., Andersen, P.C. (1994) Handbook of Environmental Physiology of Fruit Crops, Vol. 1, University of Florida, Monticello., , , .
3. , Jackson, R.S. (1994) Wine science: Principles and application, Academic press, San Diego., , , .
4. , Hosney, R.C. (1994) Principles of Cereal Science and Technology, Published by the AACC, St. Paul, Minnesota, USA, 1-411., , , .
5. , Vollmann, J., Rajcan I. (2009) Oil Crops, Springer, New York, USA., , , .

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