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<p class="MsoNormal"><span style="color:#1F497D">Kedves Kollégák!<o:p></o:p></span></p>
<p class="MsoNormal"><span style="color:#1F497D"><o:p>&nbsp;</o:p></span></p>
<p class="MsoNormal"><span style="color:#1F497D">Kettőt már megkaptam, köszönöm szépen, még ezeket keresem:<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left:18.0pt"><o:p>&nbsp;</o:p></p>
<p class="MsoListParagraph" style="text-indent:-18.0pt;mso-list:l0 level1 lfo2"><![if !supportLists]><span style="font-family:Symbol"><span style="mso-list:Ignore">&middot;<span style="font:7.0pt &quot;Times New Roman&quot;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;
</span></span></span><![endif]>E. Hammond: 19 &#8211; Filled and artificial dairy products and altered milk fats. Modifying Lipids for Use in Food. A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition. 2006, Pages 462&#8211;487<o:p></o:p></p>
<p class="MsoNormal" style="margin-left:18.0pt"><a href="http://www.sciencedirect.com/science/article/pii/B9781855739710500197">http://www.sciencedirect.com/science/article/pii/B9781855739710500197</a>
<o:p></o:p></p>
<p class="MsoNormal" style="margin-left:18.0pt"><o:p>&nbsp;</o:p></p>
<p class="MsoListParagraph" style="text-indent:-18.0pt;mso-list:l0 level1 lfo2"><![if !supportLists]><span style="font-family:Symbol"><span style="mso-list:Ignore">&middot;<span style="font:7.0pt &quot;Times New Roman&quot;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;
</span></span></span><![endif]>Bartosz Sołowiej, Maciej Nastaj: Relevance and Production of Dairy Analogues and Restructured Dairy Products. Reference Module in Food Science. 2016.
<a href="http://dx.doi.org/10.1016/B978-0-08-100596-5.03098-5">http://dx.doi.org/10.1016/B978-0-08-100596-5.03098-5</a><o:p></o:p></p>
<p class="MsoNormal"><a href="http://www.sciencedirect.com/science/article/pii/B9780081005965030985">http://www.sciencedirect.com/science/article/pii/B9780081005965030985</a><o:p></o:p></p>
<p class="MsoNormal"><o:p>&nbsp;</o:p></p>
<p class="MsoNormal">Üdvözlettel:<o:p></o:p></p>
<p class="MsoNormal"><o:p>&nbsp;</o:p></p>
<p class="MsoNormal">Tóthné Csáki Katalin<span style="color:#1F497D"><o:p></o:p></span></p>
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<p class="MsoNormal"><b><span style="font-size:10.0pt;font-family:&quot;Tahoma&quot;,&quot;sans-serif&quot;">From:</span></b><span style="font-size:10.0pt;font-family:&quot;Tahoma&quot;,&quot;sans-serif&quot;"> kvtkozi-bounces@lists.bibl.u-szeged.hu [mailto:kvtkozi-bounces@lists.bibl.u-szeged.hu]
<b>On Behalf Of </b>Tóthné Csáki Katalin<br>
<b>Sent:</b> Tuesday, January 03, 2017 9:49 AM<br>
<b>To:</b> kvtkozi@lists.bibl.u-szeged.hu<br>
<b>Subject:</b> [Kvtkozi] könyvtárközi Food Science<o:p></o:p></span></p>
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<p class="MsoNormal"><o:p>&nbsp;</o:p></p>
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