Acta Veterinaria Brno

Individual author index pages

• František Ježek
• Hana Buchtová

Other articles of these authors

• Amino Acid Composition in Fillets of Mirror Crossbreds Common Carp (Cyprinus carpio, Linnaeus 1758)

  Hana Buchtová, Zdeňka Svobodová, Martin Kocour, Josef Velíšek

  2009, Vol. 78, Issue 2, pp. 337-344
• Quality Indicators of Chicken Broiler Raw and Cooked Meat Depending on Their Sex

  Alena Saláková, Eva Straková, Veronika Válková, Hana Buchtová, Iva Steinhauserová

  2009, Vol. 78, Issue 3, pp. 497-504
• Effects of Modified Atmosphere Packaging on the Microbiological Properties of Fresh Common Carp (Cyprinus carpio L.)

  Katarína Hudecová, Hana Buchtová, Iva Steinhauserová

  2010, Vol. 79, Issue 9, pp. 93-100
• Application of FT NIR Spectroscopy in the Determination of Basic Physical and Chemical Properties of Sausages

  Zuzana Procházková, Michaela Dračková, Alena Saláková, Leo Gallas, Matěj Pospiech, Lenka Vorlová, Bohuslava Tremlová, Hana Buchtová

  2010, Vol. 79, Issue 9, pp. 101-106
• Shelf-life of Chilled Muscle Tissue of the Common Carp (Cyprinus carpio L.) Packaged in Carbon Monoxide Enriched Modified Atmosphere

  František Ježek, Hana Buchtová

  2010, Vol. 79, Issue 9, pp. 117-125
• Chemical Composition of Fillets of Mirror Crossbreds Common Carp (Cyprinus carpio L.)

  Hana Buchtová, Zdeňka Svobodová, Martin Kocour, Josef Velíšek

  2010, Vol. 79, Issue 4, pp. 551-557
• Quality indicators of roe deer (Capreolus capreolus L.) venison from two different Czech regions

  Petr Dominik, Alena Saláková, Hana Buchtová, Ladislav Steinhauser

  2013, Vol. 82, Issue 2, pp. 175-180
• The individual effect of different production systems, age and sex on the chemical composition of wild boar meat

  Simona Tesařová, František Ježek, Radka Hulánková, Radim Plhal, Jakub Drimaj, Iva Steinhauserová, Gabriela Bořilová

  2018, Vol. 87, Issue 4, pp. 395-402
• Comparison of oxidation status and antioxidant capacity of meat from surgically castrated and immunocastrated pigs, entire males and sows

  František Ježek, Fouad Ali Abdullah Abdullah, Iva Steinhauserová, Radka Hulánková, Gabriela Bořilová

  2019, Vol. 88, Issue 1, pp. 113-119
• Cooking of meat: effect on texture, cooking loss and microbiological quality – a review

  František Ježek, Josef Kameník, Blanka Macharáčková, Kateřina Bogdanovičová, Jiří Bednář

  2019, Vol. 88, Issue 4, pp. 487-496
• Selected freshness indices of skin and wings from organic chicken packaged in modified atmosphere

  Fouad Ali Abdullah Abdullah, Hana Buchtová

  2020, Vol. 89, Issue 1, pp. 97-105
• Quantitative and qualitative properties of giblets from conventional, organic, and wild ducks

  Fouad Ali Abdullah Abdullah, Hana Buchtová

  2022, Vol. 91, Issue 1, pp. 107-114
• The shelf life of cooked sausages with reduced salt content

  Marta Dušková, Kateřina Dorotíková, Blanka Macharáčková, František Ježek, Josef Kameník, Ondrej Šedo

  2024, Vol. 93, Issue 1, pp. 115-121