Summary of topics offered - Faculty of Biotechnology and Food Sciences
Type of work:
Prídavné látky využívané pri produkcii mäsových výrobkov
|State of topic:||approved (prof. Ing. Peter Haščík, PhD. - head of department)|
|Faculty:||Faculty of Biotechnology and Food Sciences|
|Department of Technology and Quality of Animal Products - FBFS|
|Max. no. of students:||1|
|doc. Ing. Marek Bobko, PhD.|
Limitations of the topic
To sign up for a topic it is necessary to fulfil one of the following restrictions
Restrictions by study
The table shows restrictions by study to which the student has to be enrolled in order to sign up for the given topic.
|B-BKB Food Safety and Control|
The table shows limitations of a course the student has to complete to be able to register for a given topic.
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