Admission

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BIBLIOGRAPHY

1. Banu C. et al. – Food Engineering Manual, vol. I, Technical Publishing, Bucharest 1999
2. Nichita M.L. et al. – Basic Training in Food Industry (theory and practice), Oscar Print Publishing, Bucharest, 2000
3. Petculescu E. et al. – Processes and Equipment in the Food Industry, Didactic and Pedagogical Publishing, Bucharest, 1991
4. https://www.fizichim.ro/docs/fizica/clasa6/capitolul2-concepte-de-baza-in-fizica/II-3-sinteza-recapitulativa-marimi-fizice/II-3-1-marimi-fizice
5. https://www.fizichim.ro/docs/fizica/clasa6/capitolul2-concepte-de-baza-in-fizica/II-1-marimi-fizice-fenomene-fizice/II-1-1-proprietati-fizice
6. https://www.fizichim.ro/docs/fizica/clasa6/capitolul2-concepte-de-baza-in-fizica/II-1-marimi-fizice-fenomene-fizice/II-1-4-fenomene-fizice
7. https://www.fizichim.ro/docs/fizica/clasa6/capitolul2-concepte-de-baza-in-fizica/II-1-marimi-fizice-fenomene-fizice/II-1-3-unitati-de-masura-multiplii-si-submultiplii