Manual of food quality control 6. : Food for export.

Mycotoxins in dairy products. /

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

Mykotoxíny /

Otravy hubami /

Vláknité mikromycety(plísně), mykotoxiny a zdraví člověka /

Sensory analysis of food /

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

Fytotoxíny a Mykotoxíny fytopatogénnych húb /

Agro-food-gastro 2005 : commercial directory

Rheological characterisation of gels and foams for food. /

Developments in food proteins 7. /

Understanding and measuring the shelf-life of food /

Food in ESD /

Introduction to food mycology /

Food animal pathology and meat hygiene /

Total quality control /

Introduction to quality control /

Workshop on Food and Nutrition : proceedings of a workshop on agricultural potentiality directed by nutritional needs, June 5-9, 1978, Martonvásár /

Statistical quality control /