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2. Encapsulation and Its Possible Application in the Technology of Ready-Made and Ready to Eat Food - A Review

3. Quality of Commercial Blends for Tarhana, Bey’s and Sarajevska Soup

5. Physical Properties of Vegetable Food Seasoning Powders

6. Antibiotic Resistance of Wild Enterococci Isolated from Travnički/Vlašićki Cheese, B&H

8. Effects of Dry Fruit Supplement on Biscuit Quality

9. Determination of Chloride Content in Baby Food

10. Empirische Untersuchung und Ergebnisse

13. Einführung

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