Acta Veterinaria Brno

Individual author index pages

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

Other articles of these authors

• 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
• Accumulation of arsenic during the growing period of rainbow trout (Oncorhynchus mykiss)

  Olga Čelechovská, Veronika Harkabusová, Blanka Macharáčková, Eva Vitoulová, Alena Lavičková

  2011, Vol. 80, Issue 2, pp. 219-225
• Determination of fluoride in spices using microwave induced oxygen combustion

  Emanuel Šucman, Jiří Bednář

  2012, Vol. 81, Issue 3, pp. 319-323
• Heterofermentative process in dry fermented sausages - a case report

  Josef Kameník, Marta Dušková, Alena Saláková, Ondrej Šedo

  2013, Vol. 82, Issue 2, pp. 181-186
• Weissella viridescens in meat products – a review

  Marta Dušková, Josef Kameník, Renáta Karpíšková

  2013, Vol. 82, Issue 3, pp. 237-241
• Effect of micro-encapsulated n-3 fatty acids on quality properties of two types of dry sausages

  Zdeněk Pavlík, Alena Saláková, Josef Kameník, Jan Pospíšil, Michaela Králová, Iva Steinhauserová

  2014, Vol. 83, Issue 2, pp. 163-169
• The effect of vacuum packaging on physicochemical changes in rainbow trout (Oncorhynchus mykiss) during cold storage

  František Ježek, Hana Buchtová

  2014, Vol. 83, Issue 10, pp. 51-58
• Detection of phthalic acid esters in the packaging films of meat products

  Soňa Bogdanovičová, Alžbeta Jarošová, Josef Kameník

  2014, Vol. 83, Issue 10, pp. 59-64
• Characteristics of selected pork muscles 45 min and 24 h post mortem

  Josef Kameník, Alena Saláková, Ladislav Kašpar

  2018, Vol. 87, Issue 2, pp. 173-180
• 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
• The effect of slaughtering skills on the welfare of cattle during stunning with a captive bolt

  Vladimír Večerek, Eva Voslářová, Josef Kameník, Zuzana Machovcová, Lenka Válková, Martina Volfová, Jarmila Konvalinová

  2021, Vol. 90, Issue 1, pp. 109-116
• Evaluation of Staphylococcus aureus growth and staphylococcal enterotoxin production in delicatessen and fine bakery products

  Lenka Necidová, Šárka Bursová, Danka Haruštiaková, Kateřina Bogdanovičová

  2022, Vol. 91, Issue 4, pp. 417-425
• Occurrence of Salmonella spp. in fattening pigs at a slaughterhouse in the Czech Republic

  Helena Veselá, Marta Dušková, Petra Furmančíková, Renáta Karpíšková, Josef Kameník

  2024, Vol. 93, Issue 1, pp. 87-92
• 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