THEMATIC AREAS
Catering, Tourism, Economy of Food Industry, Linguistics
Section "Economics of the food processing and biotechnology industry"
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Section "Industrial Management of the Food Processing and Biotechnology Industry"
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Catering
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Linguistics and Learning
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Tourism
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Food Process Engineering
Processes Automation of Food and Biotech Industry
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Electronics and Electrical Engineering Applicable in Food and Biotech Industry
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Energy and Energy Efficiency in Food and Biotech Industry
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Computer Systems and Technologies of Food and Biotech Industry
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Equipment for Food and Biotech Industry
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Applied Mathematics and Statistics
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Applied Physics
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Process Engineering in Food and Biotech Industry
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Mechanics of Food and Biotech Industry
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Food Science and Technology
Food Quality and Safety
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Technology of beverages
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Technology of Tobacco products, Perfumery and Cosmetics
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Food Technology
Composition of Kashkaval cheese manufactured from different levels of somatic cell counts in sheep milk
A laboratory convective dryer combined with microwaves was designed and made. The construction and its working prinThe purpose of the present study was to investigate the influence of somatic cell couleijhwrnwh;bgehgegbohvergog'jwéor gjoieqghoqieh goiehgoeih gqoeihrjogihg qegoirg h[eijh giqheigh igv ieqg[ej;lkr6tjryjsrykws'thpojbmtnnb
Authors: Monika
Gospodinova,
Monika
Gospodinova,
Daniela
Atanasova,
Petar
Petrov,
Ivan
Ivanov,
Atanasova
Food, Nutrition and Dietetics
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Food Chemistry, Microbiology and Biotechnology
Food Analysis and Control
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Ecology of Food and Biotech Industry
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Food Biotechnology and Nanotechnology
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Food Biotechnology and Nanotechnology Section
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