Acta Vet. Brno 2014, 83: 59-64
Detection of phthalic acid esters in the packaging films of meat products
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Occurrence of Salmonella spp. in fattening pigs at a slaughterhouse in the Czech Republic
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The shelf life of cooked sausages with reduced salt content
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Does pork pose a higher risk of Shiga toxin-producing Escherichia coli compared to meat of other ungulates? A review
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Actual salt content in salted minced pork and beef as determined by AAS and NIR methods
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