Manuals of food quality control 10. : Training in mycotoxins analysis.

Sensory evaluation in quality control /

Introduction to quality control /

Water quality and its control. /

Quality and stability of frozen foods : time-temperature tolerance and its significance /

Sensorische Lebensmitteluntersuchung. : Eine Einführung. /

Air quality control. : Formation and sources, dispersion, characteristics and impact of air pollutants - measuring methods... /

Hygiene in food processing /

Quality handbook for composite materials. /

Food in ESD /

Poistiť si export? A prečo nie! /

My first book about food : [with over 120 stickers] /

Rheological characterisation of gels and foams for food. /

Agro-food-gastro 2005 : commercial directory

Developments in food proteins 7. /

Introduction to food mycology /

Potravinárske aditívne látky. : Príručka metód špecifikácie identity a čistoty komerčných produktov... /

Understanding and measuring the shelf-life of food /

Biological reference materials. : Availability, uses, and need for validation of nutrient measurement. /

Manuál exportéra : jak analyzovat zahraniční trhy /