Search results
- SPRENGER, Richard A. Hygiene for management : a text for food safety courses. 16th ed. Doncaster : Highfield, 2012. 424 s. ISBN 978-1-907751-68-4. [Copy count : 1, currently available 1, at library only 0]
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- ServSafe : coursebook. 3rd ed. Chicago : National Restaurant Association Educational Foundation, 2004. [530] s. ISBN 1-58280-114-2. [Copy count : 1, currently available 1, at library only 0]
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- ŠTANGA, Rudolf. Výživa obyvateľstva SR - ekologické a zdravotné aspekty. Bratislava : Prognostický ústav SAV, 2002. 62 s. Otvorená séria. [Copy count : 1, currently available 1, at library only 0]
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- KEREKRÉTY, Jozef. HACCP - teória a prax : nástroj na zabezpečenie zdravotnej neškodnosti požívatín. Bratislava : Ing. Jozef Kerekréty, Potravinokonzult, Bratislava, 2000. 216 s. ISBN 80-968348-1-9. [Copy count : 1, currently available 0, at library only 1]
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- BRIGGS, Roy. Food purchasing and preparation. London : Cassell, 2000. 278 s. ISBN 0-304-33866-4. [Copy count : 1, currently available 0, at library only 1]
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- GAMAN, P.M. - SHERRINGTON, K.B. The Science of food. 4. ed., repr. London : Butterworth-Heinemann, 2000. 326 s. ISBN 0-7506-2373-X. [Copy count : 1, currently available 0, at library only 1]
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- PACHINGEROVÁ, Mária. Ekonomika výživy : základné kritériá a vybrané spoločensko-ekonomické problémy. Bratislava : Vydavateľstvo EKONÓM, 2000. 112 s. ISBN 80-225-1316-4. [Copy count : 5, currently available 4, at library only 1]
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- SPRENGER, Richard A. Hygiene for management : a text for food hygiene courses. Doncaster : Highfield Publications, 1998. 368 s. ISBN 1-871912-66-0. [Copy count : 2, currently available 1, at library only 1]
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- MARRIOTT, Norman G. Essentials of food sanitation. New York : Chapman & Hall, 1997. 344 s. Food science texts series. ISBN 0-412-08011-7. [Copy count : 1, currently available 1, at library only 0]
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- HUDSON, Philippa - SYMONDS, Catherine. Nutrition and food hygiene. London : Hodder & Stoughton, 1996. 215 s. ISBN 0-340-643-463. [Copy count : 1, currently available 0, at library only 1]
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