Acta Vet. Brno 2020, 89: 401-411
Assessment of antibiotic resistance in starter and non-starter lactobacilli of food origin
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Impact of Heat Treatment on the Freezing Points of Cow and Goat Milk
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2009, Vol. 78, Issue 4, pp. 679-684 -
Determination Residues of Penicillin G and Cloxacillin in Raw Cow Milk Using Fourier Transform Near Infrared Spectroscopy
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Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions
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2010, Vol. 79, Issue 1, pp. 147-156 -
Application of FT NIR Spectroscopy in the Determination of Basic Physical and Chemical Properties of Sausages
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2010, Vol. 79, Issue 9, pp. 101-106 -
Formation of Biogenic Amines in Chicken Meat Stored under Modified Atmosphere
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2010, Vol. 79, Issue 9, pp. 107-116 -
Quality of raw milk from a farm with automatic milking system in the Czech Republic
Bohumíra Janštová, Michaela Dračková, Kateřina Dlesková, Šárka Cupáková, Lenka Necidová, Pavlína Navrátilová, Lenka Vorlová
2011, Vol. 80, Issue 2, pp. 207-214 -
Polycyclic aromatic hydrocarbons and risk elements in honey from the South Moravian region (Czech Republic)
Petra Batelková, Ivana Borkovcová, Olga Čelechovská, Lenka Vorlová, Klára Bartáková
2012, Vol. 81, Issue 2, pp. 169-174 -
Occurrence and characteristic of methicillin-resistant Staphylococcus aureus on pig farms in the Czech Republic
Jan Bardoň, Milan Kolář, Renáta Karpíšková, Helena Žemličková, Marta Fridrichová, Pavel Sauer, Zora Šťástková, Vojtěch Hanulík
2012, Vol. 81, Issue 3, pp. 219-223 -
Dynamics of staphylococcal enterotoxin production in model experiments simulating the fresh cheese environment
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2012, Vol. 81, Issue 4, pp. 391-396 -
Heterofermentative process in dry fermented sausages - a case report
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2013, Vol. 82, Issue 2, pp. 181-186 -
The freezing point of raw and heat treated sheep milk and its variation during lactation
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2013, Vol. 82, Issue 2, pp. 187-190 -
Weissella viridescens in meat products – a review
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2013, Vol. 82, Issue 3, pp. 237-241 -
Determination of whey proteins in different types of milk
Lenka Ruprichová, Michaela Králová, Ivana Borkovcová, Lenka Vorlová, Iveta Bedáňová
2014, Vol. 83, Issue 1, pp. 67-72 -
Iodine content in bulk tank milk samples in relation to dairy farm size
Lenka Vorlová, Lucia Hodulová, Ivana Borkovcová, Hana Přidalová, Romana Kostrhounová, Marcela Klimešová-Vyletělová, Květoslava Šustová
2014, Vol. 83, Issue 10, pp. 9-13 -
Dynamical changes of basic chemical indicators and significant lipophilic vitamins in caprine colostrum
Lucia Hodulová, Lenka Vorlová, Romana Kostrhounová
2014, Vol. 83, Issue 10, pp. 15-19 -
Determination of fatty acid content in sheep milk by means of near infrared spectroscopy
Táňa Lužová, Květoslava Šustová, Jan Kuchtík, Jiří Mlček, Lenka Vorlová, Daniela Sumczynski
2014, Vol. 83, Issue 10, pp. 27-34 -
Food preference for milk and dairy products
Zuzana Derflerová Brázdová, Helena Klimusová, Lenka Vorlová, Jindřich Fiala
2014, Vol. 83, Issue 10, pp. 41-44 -
Adulteration of honey and available methods for detection – a review
Blanka Zábrodská, Lenka Vorlová
2014, Vol. 83, Issue 10, pp. 85-102 -
Seasonal dynamics and possible development of total count of microorganisms in sheep’s milk
Marcela Klimešová, Martin Tomáška, Margita Hofericová, Oto Hanuš, Lenka Vorlová, Ludmila Nejeschlebová, Hana Nejeschlebová, Lucie Hasoňová, Jaroslav Kopecký, Eva Vondrušková
2016, Vol. 85, Issue 2, pp. 157-164 -
A microbiological multi-plate method to detect cephalosporin residues in milk
Pavlína Navrátilová, Jana Vyhnálková, Hana Zachovalová, Lenka Vorlová
2020, Vol. 89, Issue 2, pp. 201-208 -
Iodine content in goat and sheep milk related to herd size, seasonality, farming practice and breed effect
Marcela Klimešová, Lenka Vorlová, Hana Zachovalová, Aleš Dufek, Ludmila Křížová, Lucia Hodulová, Oto Hanuš, Miroslav Skřivánek, Hana Nejeschlebová
2021, Vol. 90, Issue 4, pp. 431-438 -
Meat and fish packaging and its impact on the shelf life – a review
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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
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