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    My Supporters & Friends:

 My Faculty:

My Macedonia:

1. Cheesemaking Practice R.Scott, R.K.Robinson, R.A.Wilbey
2. Cheese and Fermented Milk Foods, Frank V.Kosikowski, Vikram V.Mistry
3. Cheese: Chemistry, Physics & Microbiology,  Patrick Fox
4. Cheeses of the World (Dover Pictoral Archives), Agricultural Research Service, Dairy Laborator
5. Fromage le guide du connaisseur,  Judy Ridgway
6. Home Cheese Making, Ricki Carroll
7. Home Cheesemaking, Neil and Carole Willman
8. Initiation a la technologie fromagere, Michel Mahaut, Romain Jeantet, Gerard Brule
9. La Fromagerie a la Ferme, Patrick Anglade
10. Le Grand Livre Des Fromages,  Juliet Harbutt

11. The Cheese Handbook; A Guide to the World's Best Cheeses, Thomas Arthur Layton

12. USDA Handbook No.54 Cheese Varieties and Descriptions, G.P.Sanders
13. HACCP, Teorija i Praksa, R.Grujic, V. Sanchis, R.Radovanovic
14. Konzumno i Fermentirano mlijeko, Ante Petri~i}
15. Mlijeko-tehnologija, Biokemija i Mikrobiologija, Ljubica Tratnik
16. Spravo~nik po mleko-proizvodstvo, Nikolaj Kirov, Nikola Palaga~ev, Hristo ^omakov
17. Tehnologija na Mlekoto, Natalija Kapac Parka~eva
18. Tehnologija na Prerabotkite od Mleko, Natalija Kapac Parka~eva
19. Tehnologija na Mle~nite Produkti, Marija Baltad`ieva
20. Tehnologija Mleka, Fermentisana Mleka i Sirevi, Zora Mija~evi}
21. Tehnologija Koncentrovanih i Su{enih Mle~nih Proizvoda, Marijana Cari}
22. Topljeni sir, Marijana Cari} Spasenija Milanovic
23. Higijena Mleka, Vera Kati}, Lazar Stojanovi}