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Literature:

1. 1. Marić,V . (1995) Pivo tekuća hrana
   2. Riberau Gayon, P.,Y. Glories, A.Maujean, D. Dubourdieu, (1998) Handbook of Enology (vol II) The Chemistry of Wine, Stabilization and Treatments, John Wiley & Sons, Chicester
   3. Hosney R. C. (1994) Principles of Cereal Science and Technology, AACC, St. Paul,Minnesota, USA.
   4.Goldoni, L. (2004) Tehnologija konditorskih proizvoda - kakao proizvodi i proizvodi slični čokoladi, Kugler, Zagreb.
   5.Goldoni, L. (2004) Tehnologija konditorskih proizvoda - II dio Bombonski proizvodi ,Kugler, Zagreb
   6.Lovrić, T., Piližota, V. (1994) Konzerviranje i prerada voća i povrća, Globus, Zagreb,,

Optional literature:

1. , 1. Hui, Y.H. (1996) Baileys industrial oil and fat products. John Wiley & Sons Inc. New York
   2. van der Poel, P. W., H. Schiwartz (1998) Sugar Technology, Beet and Cane Sugar Manufacture,Verlag Dr. Albert Bartens KG, Berlin.
   3.Jongen, W. (2002) Fruit and vegetable processing, CRC Press, New York.
   4.Belitz, G i sur. (2004) Food Chemistry, Springer-Verlag, Berlin, Heidelberg, III. Edition, 673-743., , , .