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Rehm, G. Reed, A PuÈ hler, P. Stadler, eds., Biotechnology -A Multi-Volume ComprehensiveH.J.2 nd ed. Wiley-VCH, ISBN 1-56081-602-3.TreatiseB. Atkinson and F. Maviura (1991). Biochemical Engineering and Biotechnology Handbook. 2 ndBlack (1999) Microbiology -Principles and Explorations, 4 th ed., Prentice Hall. ISBN 0-13-J.920711-2.; kl-GdQ9GReferencesOvtvyOv}vAvfG,vpGPv${v+vyOvyG)vzvfOvWvI{vF9v$#v|J9v|(vzvgv}vyGBv+vtvAvSG#v|,>vAvvJ9vgvFGQv|hJ9v*QvWv!h?v*QhO?vp9v\E)vyEJGQ9vWvAvS:G.?v+vZvMvWvyG,9v%v!Ch9v%v@QvDvwvyd9vJvAvSG9v"v+vzvffC9v%v=vTv"v!)vyE9v$QO9vZv|hC9v%v\Qvgv!9%A+zw
Watson, M. Gilman, J. Witkowski, M. Zoller (1992) Recombinant DNA, 2 nd ed. Scientific AmericanJ.Books, ISBN 0-7167-2282-8.Saarela, G. Mogensen, R. Fonden, J. Matto, T. Mattila-Sandholm (2000). «Probiotic bacteria:M.Functional and Technological Propelties.» Journal of Biotechnology, vol. 84, p. 197.Safety,Forde, G. F. Fitzgerald (2000). «Biotechnological Approaches to the Understanding and ImprovementA.of Mature Cheese Flavour.» Current Opinion in Biotechnology, 484.B. Archer (2000), «Filamentous Fungi as Microbial Cell Factories for Food Use.» Current OpinionD.in Biotechnology, 478.Fleming, K. Kyung, F. Breidt (1995).Vegetable Fermentations in Biotechnology 2 nd ed. 629.H.9, G. Reed, T. Nagodawithana (ed.). VCR-Wiley, ISBN 3527-28319-6.Vol.Shaver, K Batajoo (1995).Fermented Feeds and Feed Products in Biotechnology 2 nd Edition, 769.R.9, G. Reed, T. Nagodawithana (ed.). VCR-Wiley; ISBN 3~527.Vol.T. Brown (2001) Gene Cloning and DNA Analysis: An Introduction, 4 th ed. Blackwell Science Inc,ISBN 0-9320-5901-X.T. Brown (1999).Genomes. John Wiley & Sons, ISBN 1-85996-201-7.B. Dixon (1996). Power Unseen: How Microbes Rule the World, W. H. Freeman, ISBN 07167-4550-XA. Demain, JDavies (1999) Industrial Microbiology and Biotechnology. 2 nd ed. ASM Press, ISBN1-55581-128-0.B. R. Glick, J. J. Pasternak (1998) Molecular Biotechnology: Principles and Applications of RecombinatDNA. 2 nd ed. Amer. Society for Microbiology, ISBN 1-55581136-1.A. L. Lehninger, D.L. Nelson, M.M. Cox (2000).Principles of Biochemistry. 3rd ed., Worth Publishing,ISBN 1-5725-9931-6.J. Lengeler, G. Drews, H. Schlegel (1999). Biology of the Prokaryotes Thieme, 3-13108411-1P. Prave, U. Faust, W. Sittig, D. Sukatsch (1987).Fundametals ofBiotechnology, VCH Publishing,ISBN 0-8957-3224-6.L. Stryer (1995). Biochemistry, 4 th ed. W. H. Freeman and Co., ISBN 0-71673687-X G Walsh, DHeadon (1994). Protein Biotechnology. John Wiley & Sons, ISBN 0-471944396OP Ward(1989).Fermentation Biotechnology: Principles; Processes, and Products, Prentice Hall, ASIN0-1331-5052-6.Q}MCGe9gayGFermented foodL. Beuchat (1995) Indigenous Fermented Foods in Biotechnology. 2 nd Edition, 505. Vol. 9, GReed,T Nagodawithana (ed.). VCR-Wiley, ISBN 3-527-28319-6.N. Olson (1995) Cheese in Biotechnology. 2 nd Edition, 353. Vol. 9, GReed, T Nagodawithana (ed.).VCR-Wiley, ISBN 3527-28319-6.G. Burkhalter, C. Steffen, Z. Puhan (1986).Cheese, Processed Cheese, and Whey in Ullmann's Encyclopediaof IndustrialChemistry. 5 th edition A6, 163. Wiley-VCR, ISBN 3-527-20106-8.398
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